---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Walnut Pie a la Mode
  Categories: Desserts, Masterchefs, Frisco, Lec
       Yield: 12 servings
 -----------------------------VANILLA ICE CREAM-----------------------------
     1/2 qt Milk                              1/2 qt Cream, heavy
       6 lg Egg yolks                           1 ea Bean, vanilla
     1/2 lb Sugar                         
 ---------------------------------WALNUT PIE---------------------------------
       3 c  Flour                               1 lg Egg yolk
       1 c  Sugar                               1 lb Walnuts, chopped
       1 c  Butter, cooled                      3 c  Cream, heavy
       1 pn Salt                                2 c  Sugar
       1 lg Egg                            
   Vanilla Ice Cream:
        Cut the vanilla bean lengthwise into 4 sections and place it in a
   saucepan with the milk.  Brink the milk to a boil and remove from heat.
        In a stainless bowl, whip the egg yolks and sugar until foamy. Strain
   the milk into the egg mixture.  Place the bowl on a double-boiler and mix
   with a wooden spatula until the mixture thickens and adheres to the
   spatula.  Remove the bowl from the double-boiler and add heavy cream.
        Place the mixture in a refrigerator until cold.
        Pour the mixture into an ice cream freezer and churn for 30 minutes or
   until stiff.
   Walnut Pie:
        In a large bowl, combine the sugar, cooled butter, and salt.  Add
   flour 1 cup at a time and mix.
        Add 1 egg and mix well but do not overwork.
        Divide the dough mixture into two portions 2/3 and 1/3 parts of the
   dough.  Let the dough rest in a refrigerator for at least 2 hours,
   overnight if possible.  Roll out the 2/3 portion of dough until it’s 13
   inches in diameter.  Place this layer in a buttered 10-inch pie plate.
   Leave any excess dough hanging over the edge of the plate.
        Place this dough in the refrigerator.
        Roll out the 1/3 portion of dough until it’s 11 inches in diameter.
   Refrigerate on waxed paper.
   Walnut Filling:
        In a saucepan over medium heat, boil the heavy cream and sugar until
   reduced by one-half.  Add the walnuts and cook for 5 minutes.
        Pour the cooked mixture into a bowl and refrigerate.
        Remove the pie plate from the refrigerator and fill it with cooled
   walnut mixture.  Take 1 beaten egg yolk and brush the pie dough around the
   lip of the plate.  Cover the pie with the top dough, press around the
   edges, and remove any excess dough.
        Score the dough with a fork in a crisscross pattern, then bake it in a
   375 F oven for 30 minutes.
        Refrigerate until cold and serve topped with ice cream.
        Source:  Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Max Schacher, Le Coquelicot, Ross, Marin County, CA