Custard pie slice

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Recipe's preparation

Pie filling

Heat oven to180 degrees. Line a cake tin slightly smaller than pastry sheet with the pastry so it lines sides a couple of centimeters. Beat eggs yolks and vanilla speed 3-4  a few seconds until combined and set aside.rinse bowl and pour in milk, heat to 90 degrees speed 3-4 until temperature is reached.  Pour into jug. You may heat milk on stove top to simmering point. Wash TM bowl if used.add 3 tablespoons of butter to bowl and melt. Set temp to 90 degrees and add semolina to bowl  then on speed 6 cook for 2 minutes. Add hot milk and cook for another few minutes until smooth and thick speed 5-6. Add sugar and stir to mix  heat turned off speed 4. Allow to cool slightly lid on so skin does not form or keep in on a low stir. With the motor running on low speed 1-2 pour the egg mix thru hole in lid then increase speed slightly for a few seconds to thoroughly incorporate. Pour mix into pastry lined pan and baste carefully with some melted butter. Sprinkle with cinnamon from a height and place in oven for approximately 40 minutes. Can be served hot or cold with stewed fruit and a dollop of cream.