Cream Pie (Custard Slice)

Ingredients

First make the cream. Heat 1 litre of the fresh milk together with the sugar in a pan until it comes to the boil.
In a separate bowl dissolve the two puddings and the starch with the remaining two cups of fresh milk. Then pour them into the boiling milk while stirring constantly. Stir until the cream thickens.
Remove from the heat and add the butter cut into pieces and the vanilla. Stir until the butter melts. Cover the cream with foil and leave to cool.
Defrost the puff pastry and roll it out lightly in all directions. Cut it into two equal halves. Bake one whole; cut the other into equal pieces and then bake it. Before putting them in the oven brush them with water and prick them with a fork so they do not rise too much during baking. Bake in an oven preheated to 180°C.
In a suitable tin (27 cm x 20 cm) place paper so that it hangs over the edge, to make it easier to remove the pie later. Lay the whole baked crust in and pour on the cooled cream. Spread it evenly everywhere.
Arrange the puff-pastry cut into pieces on top. Press them lightly into the cream.
Leave the finished cream pie in the fridge to cool and set for 2–3 hours. Then lift it out with the help of the paper and dust generously with icing sugar. Cut into pieces and serve.