This custard pie with a sweet pastry crust is a South
African favorite, especially at tea time.

 

Makes 2 - 9 inch tarts (16 servings).

 

1/2 cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
4 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
2 1/2 tablespoons all-purpose flour
2 1/2 tablespoons cornstarch
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon ground cinnamon

 

Directions

 

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a medium mixing bowl, cream together 1/2 cup butter
or margarine and 1 cup sugar. Add 1 egg and beat until
mixture is smooth. In a separate bowl, mix together 2 cups
flour, baking powder, and salt. Stir flour mixture into sugar
mixture just until ingredients are thoroughly combined. Press
mixture into bottom and sides of two 9-inch pie pans.

3 Bake in preheated oven for 10 to 15 minutes, until
golden brown.

4 In a large saucepan, combine milk, vanilla extract, and
1 tablespoon butter or margarine. Bring to a boil over
medium heat, then remove from burner.

5 In a separate bowl, mix together 2 1/2 tablespoons
flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to
sugar mixture and whisk until smooth. Slowly whisk mixture
into milk. Return pan to heat and bring to a boil, stirring
constantly. Boil and stir 5 minutes. Pour half of mixture into
each pastry shell. Sprinkle with cinnamon. Chill before serving.