1 (9 inch) baked pie shell
2 c. milk
1 vanilla bean
1/3 c. flour
1/2 c. sugar
1/4 tsp. sugar
1/4 tsp. salt
4 egg yolks
1 1/2 c. whole raw almonds
1 1/4 c. powdered sugar
1 egg white
1 1/2 tsp. almond extract
1 whole egg
1/4 c. heavy cream
1 pt. raspberries (fresh)
1 (6 oz.) glass currant jelly

In double boiler, scald milk with vanilla bean. Remove bean. Mix flour, sugar, and salt. Add a little milk. Stir until smooth. Add to remaining milk and cook in double boiler until thick. Beat together 4 egg yolks and whole egg. Add a little hot milk mix. Stir until smooth.

Add to remaining milk mixture and cook over simmering water. Stir constantly until thick. Cool and stir into whipped cream. Pour into pie shell and cover with fresh raspberries - bottom side up. Melt jelly over low heat and pour over berries. Chill.