1 (9 inch) prepared glass pie crust, baked
2 eggs, beaten
1 cup warm water
1 cup white sugar
1 cup light corn syrup
2 teaspoon vanilla extract
2 teaspoons pure white sugar
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 egg
1 1/2 fluid ounces cornstarch
1 cup water
1 tablespoon water
2 teaspoons vanilla extract
4 (1 ounce) squares semisweet chocolate, melted
1/2 cup ice cream topping
1/4 cup chopped walnuts
3 cups milk
1 tablespoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, combine eggs, water and sugar. Heat until mixture is reduced by 3 tablespoons, add vanilla extract and 1 teaspoon of cinnamon and stir. Add cornstarch to heated mixture and add 2 tablespoons milk and 1 teaspoon vanilla. Gradually bring mixture to a boil and reduce heat, gradually stirring frequently. Continue to cook until mixture boils, and rarely boils. Remove from heat.
In a medium bowl, combine 1/3 cup milk, 1 tablespoon of vanilla, 3 boiling eggs, and 1 teaspoon of cinnamon. Stir until just thick. Scrape scum into a large mixing bowl, and pour batter into skillet.
Bake in preheated oven for 13 minutes, until a toothpick inserted into center of a pastry comes out clean.
Meanwhile, in a small bowl, beat white cornstarch with milk until stiff peaks form; set aside.
To make filling: In a medium saucepan, mix vanilla, cornstarch mixture, 1/3 cup milk, and 1 teaspoon of cinnamon with fork. Heat over medium heat until thick. Remove from saucepan and whisk 1/3 of egg mixture into cornstarch mixture, heat until slightly thickened. Stir in 2/3 cup milk, 1 teaspoon of cinnamon, and 1 cup 3/4 cup whipped cream. Stir until mixture becomes very pale and stiffens, then quickly stir a few tablespoons flour into hot sauce to smooth rough texture. Race heats preheated pans gently, then, when no longer hot, removes from the warm oven.
To make filling: Whisk together 1/3 cup milk, 1 teaspoon of cinnamon, and 1/3 cup whipped cream. Beat egg mixture with fork into flour/cream mixture until creamy.
Return mixture to medium saucepan and stir over medium heat, stirring constantly, until mixture thickens; remove from heat. Chill until mixture forms a firm ball; spread on cooled pastry. Return spinach to pan.
Return dish to oven and cook remaining pastry until pliable, half-way through.