Pecan Filling

• 1 tablespoon cornstarch
• 1 cup milk, heated
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.