Always, I have enjoyed the custard pie, but my efforts never quite matched the one at the pie-shop, until now that I have a recipe that’s written on my grandmother’s recipes card from her old recipe box!
Using an additional yoke makes the filling more and more rich and fluffy! It’s the strongest one!! After pouring all the filling into the crust when it comes to the very brim, I know you will get a little worried about spillover, but nothing will spill over if you follow my directions.
IT’S THE MOST DELIGHTFUL PIE!

INGREDIENTS:
-A shortcrust pastry.
-500ml=2 Cups.Of fresh cream.
-100g=3/4 Cup.Of brown sugar.

DIRECTIONS:

-1-Preheat Your oven to 200°C/400°F.
-2-In the mold, roll the dough out and prick it with a toothpick.
-3-In a bowl, combine the cream and the brown sugar and pour this combo over the dough.
-4-Bake and cook until the pastry is golden, It takes around 30 to 35 minutes.
NOTE: IT IS IDEAL FOR DIETERS, GIVING FEWER CALORIES IF YOU USE LIGHT CREAM THAN A REGULAR SHORTCRUST PASTRY.

ENJOY IT!!