Mix all the ingredients until it comes together as a dough. Sheet the dough to 4mm. Chill the dough.
Line a 9inch pie pan with 300g pie dough. After you have lined the pie pan, freeze the unbaked shell.
Line the shell with parchment paper and then add pie weights.
Bake the pie dough at 400⁰F for 25-35 minutes or until set.
Custard Method
Mix the Cremyvit and milk together for one minute on low.
Scrape the bowl and mix for 3 minutes on medium.
Put 700g of custard in the baked pie shell.
Whipped Cream Method
Whip the heavy cream and sugar together to form a medium peak.
Top the custard with 300g of whipped cream.
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