Crust:
1/2 C water
1/4 C butter
1/2 teaspoon salt
1/2 C all purpose flour
2 eggs
Filling:
3/4 C granulated sugar
1/3 C all purpose flour
1/8 teaspoon salt
2 eggs, lightly beaten
2 C milk
1 teaspoon vanilla extract
2 C whipped cream, divided
Chocolate sauce or fresh strawberries/raspberries.

1/2 C water 1/4 C butter 1/2 teaspoon salt 1/2 C all purpose flour 2 eggs 3/4 C granulated sugar 1/3 C all purpose flour 1/8 teaspoon salt 2 eggs, lightly beaten 2 C milk 1 teaspoon vanilla extract 2 C whipped cream, divided

Heat oven to 400 degrees
Crust: In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from heat. Beat in eggs, one at a time. Continue stirring vigorously until the mixture is smooth and shiny. Spread in the bottom and halfway up the sides of a well greased 9-inch pie plate. Bake 35 to 45 minutes. Cool completely.
Filling: Combine sugar, flour and salt in the top of a double boiler. Stir in eggs and milk until smooth. Cook over simmering water, stirring constantly, until mixture thickens. Remove from heat; stir in vanilla extract and cool.
Fold in 1 cup whipped cream. Pour into crust. Top with remaining whipped cream. Chill for 2 hours.
Garnish with chocolate sauce or berries.