CRUST:

1/2 c. water
1/4 c. Crisco
1/2 c. sifted flour
1/8 tsp. salt
2 eggs

CREAM FILLING:

1/2 c. sugar
1/2 tsp. salt
3 tbsp. cornstarch
1 tbsp. flour
2 c. milk
1 egg yolk, slightly beaten
1 tsp. vanilla
1 carton whipping cream
confectioners' sugar and vanilla (for whipping cream)

CRUST: In a saucepan boil water and Crisco. Stir in all at once flour and salt. Stir vigorously until mixture leaves the sides of the pan. Remove from heat to cool slightly.

Beat in one at a time, 2 eggs, beating after each addition; beat until smooth. Spread in a 9-inch glass pie dish. Don't spread to sides.

Bake at 400°F for 45-50 minutes or until golden brown and a toothpick inserted in center comes out clean.

CREAM FILLING: In a double boiler, add sugar and gradually stir cornstarch and flour into cold milk and sugar until dissolved. Bring mixture to a boil; boil 1 minute. Remove from heat.

Stir a little of the hot milk mixture into 1 egg yolk.

Return the milk and egg yolk mixture to the remaining hot mixture, stirring constantly. Boil 1 minute longer. Remove from heat and chill. Stir in vanilla. Beat whipping cream with a few drops vanilla and a teaspoon of confectioners' sugar. Fold in half of whipping cream.

Spread the first half of the whipping cream/egg yolk mixture filling over the base. Top with remaining flavored whipped cream.