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Custard Cream Pie Slices
Servings: 9 x13" (23x33 cm) pan
Author: Kitchen Nostalgia
  • 450 g pastry flour* (1 lb; about 4 1/4 cups)
  • 250 g butter or margarine (2 sticks + 5 tsp)
  • 100 g granulated sugar (1/2 cup)
  • 1 whole egg
  • a pinch of baking powder
  • 1 liter milk (4 cups + 4 Tbsp)
  • 6 eggs separated
  • 300 g granulated sugar (1 1/2 cup)
  • 80 g all-purpose flour (1/2 cup + 2 Tbsp)
  • 2 Tbsp rum
  • 2 tsp vanilla extract
  2. Using all ingredients, make a dough. If necessary, add 1-2 Tbsp milk.
  3. Divide the dough in 3 parts. Roll each part of the dough to 9x13" (23x33 cm). Bake at 350 F (175 C) until pale golden.
  5. Scald the milk.
  6. Mix egg yolks with sugar, flour, rum and vanilla extract. Slowly add hot milk, while mixing constantly. Place the bowl on top of double boiler and cook for about 10 minutes, stirring constantly.
  7. Beat egg whites to stiff peaks. Using spatula or a spoon, gently fold beaten egg whites into cooked mixture.
  9. Place one shortbread crust on the bottom of 9x13" pan. Pour half of the custard filling over it. Cover the custard with second shortbread crust and pour remaining filling over it. Top with the third shortbread crust.
  10. Cover with a tray and put some kind of weight (about 1-2 lb or 1/2-1 kg) on top - a can or a carton of milk or juice - to lightly press layers together. Cool in refrigerator over night.
  11. Cut into cubes or slices and sprinkle with powdered sugar before serving.
Recipe Notes

*If you don’t have pastry flour, you can easily make your own pastry flour by mixing half cake flour and half all purpose flour.