From Jennivine Restaurant

Crust

• 1 1/2 cups All-Purpose Flour
• 1/4 cup Sugar
• 1 Egg
• 5 oz. Sweet Butter
• pinch of Salt

Filling

• 7 Egg Yolks
• 2 cups Milk
• 1/2 cup Flour
• 1 tsp Vanilla Extract
• 1 Tbsp Amaretto
• 2/3 cup Sugar

Topping

• Fresh Fruit
• Apricot Preserves (optional)
• Brandy (optional)

Crust

1. Mix all ingredients until well combined. Knead dough a bit, but not too much. Wrap with saran wrap and chill in fridge.
2. Roll the dough out, place into pan and prick the dough with a fork. Cut a piece of parchment paper the size of the pan and cover the dough with it and pie weights (can use dried beans as well).
3. Bake for 35 minutes at 400. Remove the weights and parchment paper and bake 5 minutes more until a nice golden brown.

Filling

1. Mix yolks , sugar and vanilla until it forms a ribbon. Add the flour and mix well.
2. While doing this, boil the milk and gradually add it to the mixture and mix well.
3. Pour the mixture back into the pot and let it boil, stirring constantly with a whisk. Make sure to get the bottom and the sides so that it doesn't scorch. Cook until a custard is formed.
4. Pour into bowl and let cool slightly. Brush it will a thin layer of melted butter to avoid a skin forming (or press a layer of saran wrap onto the surface), and refrigerate until cool.

Assembly

1. Whisk in Amaretto into the filling until filling is like heavy mashed potatoes. Add cream if too thick.
2. Pour filling into pie shell and smooth over.
3. Garnish with fruit and serve.
4. If making ahead, heat apricot preserves and brush over fruit to form thin glaze, which will keep fruit looking fresh. Can add a touch of brandy to the preserves.

• If making soufflé, make the filling, whip and fold in egg whites and bake.