Crust:
120g salted butter, softened (½ cup)
75ml castor sugar (5 tbsp)
15ml vegetable oil (1 tbsp)
1 large egg
280g cake flour (2 cups)
5ml baking powder (1 tsp)

Filling:
1l full cream milk (4 cups)
30ml salted butter (2 tbsp)
1 cinnamon stick
125ml sugar (½ cup)
2 large eggs
45ml cake flour (3 tbsp)
45ml cornflour (3 tbsp)
5ml vanilla extract (1 tsp)
Ground cinnamon for dusting

Directions:

• Preheat the oven to 180°C and grease a 28cm diameter pie dish.
• Cream together the butter and castor sugar until light and fluffy.
• Add the oil and egg and beat well.
• Mix in the flour and baking powder and mix to form a soft dough. Do not overwork the pastry.
• Press a thin layer of the dough into your prepared dish (I like a thin base and had some dough left over).
• Prick the bottom with a fork and bake at 180°C for 20-25 minutes until golden brown, then allow to cool.
• For the filling, bring the milk, butter and cinnamon stick to the boil.
• Mix the remaining ingredients into a smooth paste.
• Once the milk mixture has come to a boil, cool for a minute then remove the cinnamon stick and pour slowly into the smooth paste, whisking constantly to avoid curdling.
• Strain this mixture back into the pot and return to a medium heat.
• Stir constantly until the mixture thickens, then allow to cool to room temperature before pouring into the baked pie crust.
• Sprinkle generously with cinnamon and refrigerate for about 3 hours until set.