Method

• PREPARE AND DIVIDE DOUGH: Prepare Pie Crust. Divide dough into 2 pieces. Bake crusts at 425 F. for about 15-18 minutes, or until light golden brown. Cool before filling. Proceed with the recipe directions.
• Reconstitute milk. Add sugar and salt; heat to just below boiling. DO NOT BOIL.
• Combine cornstarch, sugar, and water; stir until smooth. Add gradually to hot mixture. Cook at medium heat, stirring constantly, about 10 minutes until thickened.
• Stir about 1 quart of hot mixture into eggs. Slowly pour egg mixture into remaining hot mixture; heat to boiling, stirring constantly. Cook 2 minutes longer. Remove from heat.
• Add butter or margarine and vanilla; stir until well blended. Cool slightly.
• Pour 3-1/2 cups filling into each baked pie shell.
• Cut 8 wedges per pie. Chilled pies may be topped with Whipped Cream.