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Like everything from Lee
Bailey's Country Desserts, this pie is sublime.
Vanilla-Wafer Crust
2 cups finely ground vanilla
wafers
2 Tbsp. sugar
Pinch of salt
1/2 cup (1 stick) unsalted
butter, melted
Filling
6 large egg yolks
3/4 cup sugar
6 Tbsp. (3/4 stick) unsalted
butter, softened
1/4 cup heavy cream
 Preheat
oven to 325°. Heavily butter a 9-inch pie an. Set
aside.
 Toss
the wafer crumbs with the sugar and salt. Add the melted
butter and toss again with a fork to moisten. Press
mixture into the pie pan, lining the bottom and sides
and making it as smooth as possible.
 Place
pan on a cookie sheet in the center of the oven and
bake for 10 minutes, or until set. Allow to cool on
a rack.
 Turn
oven up to 350°. Beat the yolks, sugar, and softened
butter together until smooth, then beat in the cream.
 Pour
mixture into the pie crust and bake for about 30 minutes,
or until golden brown and set. Watch carefully to make
sure it doesn't overcook. Cool completely. Serve at
room temperature or chilled.
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