Custard Pie

by Barbara Gilbert

Prep time: 0:15

Servings: 2 pies

INGREDIENTS

2 Pints Milk
3 Tablespoons Butter
1 Tin Condensend Milk
5 Teaspoon Vanilla Essence
1 Heaped Tablespoon Custard Powder
2 Heaped Tablespoons Cornflour
3 Eggs
1 Packet Tea Biscuits

INSTRUCTIONS

Crush the biscuits and mix with 1 butter, slightly melted. Divide mixture in two and press into 2 small pie dishes (or 1 large pie dish).

Beat the eggs and mix with Custard Powder and Cornflour.

Bring to a slow boil the milk, butter, condensed milk and vanilla essence. When it starts to boil, stir in egg mixture and stir vigorously until the mixture thickens.

Pour mixture into pie dishes, sprinkle some cinnamon on top and leave to cool. Place in refrigerator until ready to serve. Best eaten on same day, but can be made up to 1 day in advance.

CHEF COMMENTS

This recipe could also be used to make custard slices. Line a square dish with cream crackers instead of crushed biscuits, pour mixture over and end with a second layer of crackers. Drizzle some liquid icing over the top. When cooled, cut into slices.

Tagged: custardpie, desserts, pies add tags

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