South Africa’s beloved creamy custard pie with a cinnamon-dusted crust – simple yet unforgettable!
Ingredients:
For the Crust:
1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar
½ cup (115g) cold butter, cubed
1 large egg yolk
1 tsp baking powder
For the Filling:
4 cups (1L) whole milk
1 cinnamon stick
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
¼ cup (30g) all-purpose flour
2 large eggs
1 tsp vanilla extract
1 tbsp butter
For Topping:
Ground cinnamon
Instructions:
1. Make the Crust
Pulse flour, sugar, butter, egg yolk, and baking powder in a food processor until crumbly. Press into a 9-inch pie dish. Bake at 350°F (180°C) for 15 minutes. Cool slightly.
2. Prepare Filling
Heat milk and cinnamon stick in a saucepan until steaming (don’t boil). Remove cinnamon. Whisk sugar, cornstarch, flour, and eggs in a bowl. Gradually whisk in 1 cup hot milk, then pour back into saucepan. Cook over medium heat, stirring constantly, until thick (about 5 mins). Remove from heat; stir in vanilla and butter.
3. Assemble & Chill
Pour filling into crust. Dust generously with cinnamon. Refrigerate 4+ hours (best overnight).
Tips:
🍮 Smoother filling? Strain through a sieve before pouring.
⏳ Shortcut: Use a store-bought shortcrust pastry.
🌡 No cracks: Avoid overbaking the filling – it thickens as it cools.
Teatime perfection! ☕
Dietary swaps: Use almond milk and gluten-free flour for dietary needs.