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[quote=bakersman]I suggest that you use a "boiled" method, which is to prepare the custard on the stove top.

2 cups whole milk
1/2 vanilla bean

3 egg yolks
1/4 cup + 2 tablespoons granulated sugar
1 Tablesppon of cornstarch (measure then sift)

1/4 teaspoon pure vanilla extract

Pinch of salt

Pour milk into a heavy saucepan.
Slice open the vanilla bean and scrape out the seeds, adding them into the milk in the sacuepan.  Then add the vanilla bean pod to the sauce pan. Set aside.

In a medium mixing bowl, whisk the egg yolks until they are  frothy.  Then wisk in the sugar, cornstach and salt.  Continue to wisk until the the ingredients are well combined and you have a light yellow color. Set aside.

Heat the milk on medium-low to medium heat, stirring occassionally, until the milk is hot and small bubbles are forming around the sides of the pan.

It is now time to temper the egg mixture.  This is the difficult part for many.  Take a ladle full of the hot milk and slowly added to the egg mixture while you stir the egg mixture to combine the two wet ingredients together.  Stir constandly as you add the hot milk.  You want to warm the egg mixture without cooking the eggs.

Once the egg mixture is tempured, pour it into the remaining milk in the saucepan.

Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes.  You want to be able to turn the stiring spoon over and draw a line in the custard on the back of the spoon -- if you can't it needs to thicken more.

You need to watch the custard to make sure the eggs don't overcook -- reduce the heat as needed.

Stir occassionally - scraping the bottom of the pan - and then constantly towards the end.

Remove the saucepan from the stove, add the vanillas and then wisk for a few minutes to release some of the heat from the custard.

You can cool the custard in a bowl or add into you pie shells for cooling at this point.  The longer the custard is in the pie shells, the softer the crust will become.

Allow to cool to room temp is serving shortly, or in the refridgerator.

As for the crusts, I rexomment that you ditch the premade crsuts and simply cut gram crakers to size of cups or small bowls and place them in the bottom.  You can even do more than one layer.

Good luck.[/quote]

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