Cream Puff Pie

Crust:
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs

Filling:
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, lightly beaten
2 cup milk
1 teaspoon vanilla extract
2 cups whipping cream, divided
Chocolate sauce and/or fresh strawberries/raspberries

Heat oven to 400 degrees F.

Crust: In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from heat. Beat in eggs, one at a time. Continue stirring vigorously until the mixture is smooth and shiny. Spread in the bottom and halfway up the sides of a well greased 9-inch pie plate. Bake 35 to 45 minutes. Cool completely.

Filling: Combine sugar, flour and salt in the top of a double boiler. Stir in eggs and milk until smooth. Cook over simmering water, stirring constantly, until mixture thickens. Remove from heat; stir in vanilla extract. Cool.

Fold in 1 cup whipped cream. Pour into crust. Top with remaining whipped cream. Chill for 2 hours.

Garnish with chocolate sauce and/or raspberries.

Makes 6 to 8 servings.