Preheat oven to 350 degrees.

 

Custard: Combine the milk and cream - scalding the mixture over a low fire until skin forms on the surface but milk does not boil, approx. 200 degrees.

 

In a large mixing bowl, combine 1 egg, 1/2 cup sugar and cornstarch. Using a wire whisk, whip gently until cornstarch and sugar are dissolved. Add approx. 1 cup of the hot milk to the egg mixture while beating constantly. This will temper the eggs, prior to adding them to the hot milk.

 

While whisking the scalded milk, add the egg mixture and continue to whip until mixture thickens to the texture of a very heavy cream. Add 1 Tbsp vanilla and 1/2 cup butter and continue to cook until thick custard is achieved.

 

Remove from heat and cool thoroughly before pouring into the uncooked pie crust.

 

Crust: In the bowl of a food processor fitted with a metal blade, combine 2 eggs, 1 cup sugar, 1/4 lb butter and 1/4 tsp vanilla. Blend 1-2 minutes until ingredients are incorporated.

 

Add baking powder and flour and continue to process until flour is absorbed and a dough ball forms in the process. Remove dough and refrigerate one hour.

 

Roll dough into a large pie-shaped crust, approximately 1/8" thick. Place the dough in a pie pan, allowing the excess to rest out on the work surface.

 

When the custard is cooled, pour it into the pie shell and fold the pie dough over to the center of the pie in an uneven fashion. It isn't necessary for the crust to be sealed on the top. Bake 30-45 minutes or until crust is golden brown.