2 c Milk
1/4 c Cornstarch
1/4 c Honey
3 Egg yolks
1 tb Butter
1 ts Vanilla
1 Graham cracker pie crust
30 Muscadines; deseeded, cut in
-half
1 c Muscadine preserves
Blend cornstarch and milk until smooth and place in the top of a double
boiler. Add honey and cook until mixture thickens, stirring constantly.
Beat the egg yolks and stir some of the thickened milk into the egg yolks.
Add the remaining yolks to the milk mixture in the double boiler and stir
constantly until very thick or about 1 minute. Add butter and vanilla and
stir for another minute. Cool and pour into pie crust. Cover top of the
custard with the cut muscadines. Place the muscadine preserves in a heavy
saucepan and slowly heat to a little warmer than room temperature. Place in
a blender and process until smooth. Pour muscadine preserves over top of
pie. Refrigerate until ready to serve.
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings