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Ingredients
For the pie


 * 1/2 cup butter
 * 2 1/2 cups flour
 * 3 tsp baking powder
 * salt
 * 1 1/2 cups sugar
 * 3/4 cup plus 2 tbsp milk
 * 1 tsp vanilla
 * 2 eggs
 * Icing sugar

For the Cream Filling


 * 1/2 cup sugar
 * 2 1/2 tbsp cornstarch
 * salt
 * 1 1/2 cups milk
 * 2 beaten egg yolks
 * 1 tsp vanilla

Steps
For the pie: Beat butter and sugar until fluffy. Add dry ingredients. Mix until incorporated. Add 3/4 cup milk and vanilla. Mix for 2 minutes. Add eggs and remaining milk and mix for 1 more minute. Pour into 2-9 inch rounds with parchment paper circles in the bottoms. Or use Pam. 375° for 20-25 minutes. Remove from pans and cool.

For the filling:

Mix sugar, cornstarch and salt in saucepan. Add 1/2 cup milk and mix until smooth. Add remaining milk and cook until smooth and thickened, stirring constantly. Stir some mixture carefully into the beaten egg yolks to temper. Then add the yolks to saucepan and return to heat. Cook 2 minutes longer. Remove from heat. Then add vanilla.

Assemble

Put one cake onto the serving plate, top side down. Put filling on the cake and then put the second cake, right side up, on top of the filling.