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Crust:
Cream sugar, eggs and shortening; add vanilla. Add 1 cup
flour and mix well. Add remaining flour until dough is
slightly sticky. Chill in refrigerator overnight.
Filling:
Mix cornstarch, sugar and egg in saucepan and whisk well. Add
both milks. Cook on med/low heat, stirring frequently for 10
minutes. Cook an additional 10 minutes, stirring constantly
until mixture reaches pudding consistency. Remove from heat
and add butter and vanilla. Stir well. Chill in
refrigerator overnight.
Baking:
Roll out dough (add flour as needed) to fit in pie plate.
Pour filling into pie shell. Bake at 350 degrees for 30-40
minutes.
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