PROCEDURE
for the pasta: 250 gr. soft wheat flour, 100 gr. butter, 50 ml. water, a pinch of salt, quickly knead the ingredients and let it rest for 15 min. Roll out the dough with a rolling pin and place it in the previously buttered and floured pie pan. Prick the pastry with a fork and bake it in a preheated oven for 20 minutes at 170 degrees. Wait for it to cool before removing from the pan. Transfer to a serving plate, fill with milk cream and decorate with 'fake bisi'.
for the cream: ½ lt. boiling milk, 80 gr. cornstarch, 40 gr. brown sugar, a pinch of salt, the grated rind of a lemon, a pinch of cinnamon, a pinch of vanilla. Make the cream by pouring all the ingredients into boiling milk, over low heat, mix for a few minutes. Remove from the stove and let it cool down. If “lumps” form, work with the immersion blender.
for “fake bisi”: blend a handful of natural (unsalted) pistachios, pour this flour into a saucer and mix it with a teaspoon of honey with the help of a fork, refrigerate for 20 min. Form small peas that will be used to decorate the pie.