Cream pie is a popular Guyanese treat. This delicious dessert is often served for dessert at parties or family meals.

* Ingredients :

° Short dough with spices
° 300 grams of flour
° 150 gm cane sugar
° 1 egg
° 180gm semi-salted butter or half/half butter and lard
° 0.5 bags of baking powder buy
° 1 teaspoon cinnamon powder Buying Information
° 2 pinch of nutmeg powder Buying Information
° 1 teaspoon lemon peel
° 1 teaspoon bitter almond
° 1 teaspoon liquid vanilla info
° Imperial cream
° Buy 750 ml of semi-skimmed milk
° 387g sweetened condensed milk buy
° 1 pinch of cinnamon powder Information Buy
° 2 teaspoons natural liquid vanilla flavor or vanilla or vanilla powder Buying information
° 90g of Unsweetened Imperial Cream Powder Buy
° 80 ml of water
° 2 tablespoons old rum (optional) Buy

* Directions :

Dough preparation
In a salad bowl, pour the flour. Make a well and add the softened butter, sugar, baking powder, eggs, cinnamon, nutmeg, vanilla, bitter almond and lemon peel.
Mix and form a ball.
Put the dough on a baking sheet and cover with another baking sheet. Roll out the dough with a rolling pin until it is about 5 mm thick. Grease a pan with a diameter of 30 cm and line it with the previously rolled dough. Prick the pie crust with a fork and set aside. Preheaat oven 180 degres.
Imperial cream preparation
In a saucepan, combine the milk with the sweetened condensed milk. Add spices. to mix together. Put the pot on the fire and heat the preparation over a medium heat.
Meanwhile, in a small bowl, mix the Imperial Cream Powder with water. Completely dilute the Imperial Cream Powder.
When the milk is hot, add the previously softened imperial cream and stir constantly over medium heat with a whisk.
Once the cream becomes thick, turn off the heat and add the old rum (optional). Mix and decorate the pie crust with the imperial cream.
Bake immediately for 25 minutes at 180 degrees. The pie is ready as soon as the dough is cooked and the cream turns golden to your liking.