Torta della Nonna

(For the pastry crust)

1 ¾ cups all purpose flour

4 ½ Tablespoons corn starch

6 Tablespoons white sugar

1 ½ sticks of butter

3 ½ teaspoons baking powder

2 teaspoons vanilla

Zest of one lemon

¼ teaspoon salt

3 egg yolks

2 Tablespoons water

(For the custard)

6 egg yolks

5 ½ Tablespoons all-purpose flour

1 cup sugar

1 ¾ cup milk

1 cup heavy whipping cream

1 pinch salt

1 teaspoon

¾ cup pine nuts

Powdered sugar for garnish (optional)

Pastry crust: Mix all dry ingredients together in large bowl. Cut cold butter into small pieces and add to dry ingredients. Add vanilla and lemon zest. Blend the mix together with your hands until it resembles fine sand. Add egg yolks and water and combine with fork until manageable with hands. Keep blending until you can form a compact smooth ball. Press dough into a 10-inch diameter on a piece of plastic wrap or waxed paper and cover with another sheet. Place in refrigerator and let rest for 30 minutes.

Custard: preheat oven to 350 degrees. In a large saucepot add egg yolks and flour, whisk together well. Add sugar, milk, heavy cream and a pinch of salt. Whisk until well combined. Put over medium heat and cook, whisking continuously until very dense custard is formed (about 7-8 minutes).  Add vanilla and stir. Remove from heat and pour into a large bowl to allow cooling.

Butter and line the bottom of your 12” ceramic pie pan with parchment paper. Pinch off small pieces of dough at a time and press into bottom and sides of pie dish, use a wet back of a soup spoon to help smooth out the dough. Spread the room temperature custard into the pie crust and sprinkle evenly with pine nuts. Bake for 30 minutes on middle rack. Let pie cool to room temp. and dust with powdered sugar.  Refrigerate any leftovers.