South African Milk Tart (Melktert)

In South Africa they use Marie Biscuits for the crust. They are found from time to time in specialty stores, but I just use Vanilla wafer cookies since they are similar in taste.  A graham cracker crust works too, but we prefer Vanilla wafers.

Crust:

2 Cups crushed vanilla wafers

1/2 cup butter, melted

a dash or two of cinnamon and nutmeg (optional)

Combine crumbs and butter.  Press onto bottom and sides of a 9" pie pan or spring form pan.

Filling:

2 cups Milk

2 tablespoons sugar

5 tablespoons butter

pinch of salt

1 teaspoon vanilla extract

dash of nutmeg

3 tablespoons cornstarch

1/2 cup cream

3 egg yolks

Cinnamon and Sugar

In a medium saucepan bring to a boil, milk, sugar, butter, salt, vanilla and nutmeg.   In a medium bowl whisk cornstarch and cream together till smooth.  Pour boiling milk over cream mixture, stirring well. 

Beat egg yolks and while beating, slowly pour some of the hot mixture into the egg yolks (keeps eggs from cooking) ; return the whole mixture to saucepan, blend well and cook, stirring constantly with a whisk , until thickened.   Remove from heat and cool about 15 - 20 minutes 

Stir well to mix in any skin that forms on top and pour into pie shell.   Sprinkle with cinnamon and sugar and bake at 350 for 20 minutes.  Cool then refrigerate for 2 hrs. before serving.