This traditional sweet pie from South Africa has a rich, creamy custard filling with a hint of cinnamon. It’s perfect for fall baking! Makes 1 9-inch tart.

2½ c. Longmont Dairy milk
1 cinnamon stick
¼ c. sugar
3 Tbsp. flour
2 Tbsp. cornstarch
Pinch of salt
2 Tbsp. Country Cream butter
3 Egg-land’s Best eggs, separated
½ tsp. vanilla extract
1 sheet prepared puff pastry, thawed
⅛ tsp. ground cinnamon mixed with
1 Tbsp. sugar

Heat 2 cups milk and cinnamon stick in a heavy-bottomed saucepan to just below boiling.
Combine sugar, flour, cornstarch and salt in a mixing bowl. Gradually add the remaining ½ cup milk to form a smooth paste.

Stir the hot milk into the flour mixture and return to saucepan. Stir over low heat until thick and smooth. Remove from stove and mix in butter. Set aside to cool for 30-45 minutes.

While the custard cools, line a lightly greased, deep pie dish with the pastry. Use pastry cut-offs for a second layer around the rim sealed together with cold water. Prick the base and set aside in a cool place.
When the custard is cool, remove the cinnamon stick and beat in the egg yolks, one at a time. Add vanilla.
Beat egg whites to soft-peak stage (foamy but not dry) and fold thoroughly into custard. Pour the filling into the prepared crust and bake at 400° F for 10 minutes. Lower the oven temperature to 350° F and bake for another 20-25 minutes, until the filling has set. Sprinkle with cinnamon sugar before serving warm or cold.