Raspberry Cream Pie

Directions

1. 1
   Stem berries; rinse and let dry.
2. 2
   Spread evenly in pie shell. In top of a double boiler, beat egg yolks with sugar and salt. Stir in scalded milk and place over very hot, but not boiling, water until mixture thickens and becomes custard like.
3. 3
   Remove from over hot water and let cool.
4. 4
   Add vanilla; stir and pour mixture over raspberries.
5. 5
   Bake in a 350° oven for 20 to 30 minutes, or until crust is lightly browned.
6. 6
   Serves 6.