Wildhare posted 02-03-99
Pastry Cream:
3 large eggs
1/3 C sugar
2 TBSP cornstarch
1 C milk
2 TBSP butter
1 tsp vanilla
1/2 C whipping cream
In a small bowl wish the yolks, sugar and cornstarch till blended. Heat milk to simmering in a 2 qt saucepan on
medium heat. Pour half the milk into the egg mixture while wisking constantly. Reduce heat to low and return the milk and egg mixture to the saucepan.
Bring to boil, stirring constantly. Boil 1 min.; remove from heat. Add butter and vanilla stirring till combined. Cool completely. Just before serving whip the cream and fold into the cooled pastry cream. Spread on crust and top with fruit.
Cream Cheese Base:
6 oz. cream cheese
1/2 C sour cream
1/4 C powdered sugar
1 tsp vanilla
Stir all ingredients together until smooth. Cover and chill. Note: this can be spread into the shell before chilling without making the crust too soggy.
Pudding:
1 package (4 serving size) instant vanilla pudding
1 1/2 C milk
1/2 C heavy cream
Make pudding with the milk. Whip the cream and fold into the pudding. Chill at least 15 min.