Custard Cream Pie Slices – a delicate, melt-in-your-mouth dessert made of three thin shortbread crusts layered with two generous portions of smooth custard; flavors meld even more beautifully the next day.
Sharing this recipe for Custard Cream Pie Slices feels bittersweet. My mother was known for making this unforgettable cake, and after she passed five years ago I couldn’t bring myself to bake it. Recently an aunt asked for it, so last weekend I finally made it again and it felt like coming home.
Known in Croatia as Krem Pita, this dessert consists of three tender shortbread crusts and two layers of creamy pastry custard. On the first day the layers remain distinct and you may hear a slight crunch as a knife slices through. If you can wait until the next day, the crusts absorb a little moisture from the filling, the custard becomes slightly firmer, and all the flavors harmonize beautifully. Everyone I’ve served it to has loved it.
More custard recipes
I normally avoid recipes that require a rolling pin, but this one is worth the effort. My mother could assemble it in about 30 minutes; I’m not that fast, so I use a few practical tricks. The most challenging step is transferring the delicate dough to the baking pan without breaking it. A helpful method is to roll each portion of dough directly on a sheet of parchment paper that has the baking pan’s dimensions marked on it. This way the sheet and dough transfer easily onto the pan. If one edge is too long, trim it and patch where needed — any seams will be hidden by the custard. Place each rolled dough (parchment and all) on a 9×13″ (23×33 cm) baking sheet. Baked crusts can be fragile, but broken pieces can be gently pressed back together and will be concealed by the filling.
Store Custard Cream Pie Slices in the refrigerator because the cooked filling contains six whole eggs. Surprisingly, this dessert freezes well — the custard does not separate as I once feared. Thaw frozen slices at room temperature for a couple of hours before serving. Just before plating, dust with powdered sugar and, if desired, serve with a spoonful of whipped cream.
- SHORTBREAD CRUSTS:
- 450 g pastry flour* (1 lb; about 4 1/4 cups)
- 250 g butter or margarine (2 sticks + 5 tsp)
- 100 g granulated sugar (1/2 cup)
- 1 whole egg
- a pinch of baking powder
- CUSTARD FILLING:
- 1 liter milk (4 cups + 4 Tbsp)
- 6 eggs separated
- 300 g granulated sugar (1 1/2 cup)
- 80 g all-purpose flour (1/2 cup + 2 Tbsp)
- 2 Tbsp rum
- 2 tsp vanilla extract
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SHORTBREAD CRUSTS:
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Combine flour, butter (or margarine), sugar, egg and a pinch of baking powder to form a smooth dough. If the dough feels too dry, add 1–2 tablespoons of milk.
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Divide the dough into three equal portions. Roll each portion to fit a 9×13″ (23×33 cm) pan, using parchment paper to make transfer easier. Bake each crust at 350°F (175°C) until pale golden. Let cool.
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CUSTARD FILLING:
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Heat the milk until scalding but not boiling.
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Whisk the egg yolks with the sugar, flour, rum and vanilla. Gradually pour the hot milk into the yolk mixture while whisking constantly. Place the mixture over a double boiler and cook, stirring continuously, for about 10 minutes until thickened.
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Beat the egg whites to stiff peaks. Gently fold the beaten whites into the warm custard using a spatula, keeping as much air as possible for a light texture.
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ASSEMBLING:
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Place one baked shortbread crust in the bottom of the 9×13″ pan. Spread half of the custard evenly over it. Add the second crust and spread the remaining custard on top. Finish with the third crust.
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Cover with a tray and place a light weight (about 1–2 lb / 1/2–1 kg) on top — a can or a carton works well — to press the layers gently together. Chill in the refrigerator overnight.
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Slice into squares or slices and dust with powdered sugar just before serving.
*If you don’t have pastry flour, make your own by mixing equal parts cake flour and all-purpose flour.
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