2 sheets frozen puff pastry, partially thawed

1 Tbsp pure icing sugar

½ cup caster sugar

½ cup cornflour

½ cup custard powder

1¼ cups milk

²⁄³ cup thickened cream

2 tsp vanilla extract

40g butter

1 egg yolk

Cooking oil spray, for greasing

Extra 2 cups pure icing sugar

Extra 10g butter

Extra 2 Tbsp milk

Pink food colouring, to tint

2 Tbsp flaked almonds, toasted

Preheat oven to 200°C. Line 2 oven trays with baking paper. Place 1 pastry sheet on each prepared tray.

Brush with water and dust with icing sugar. Bake for 15 minutes or until golden. Place a clean tea towel over each pastry sheet and press to flatten. Set aside to cool.

Combine caster sugar, cornflour and custard powder in a small saucepan.

Combine milk, thickened cream and vanilla extract in a large jug. Slowly add milk mixture to sugar mixture, stirring to combine.

Place over a medium heat and stir until mixture comes to the boil. Cook, stirring, for 3 minutes or until thick.

Remove from heat and cool for 5 minutes. Stir in butter and egg yolk. Transfer to a bowl to cool.

Grease a pie tin with cooking oil spray, then line with baking paper.

Cut 1 pastry sheet to fit base of prepared tin. Put pastry round in tin.

Spoon cold custard on top of pastry base, spreading evenly.

Cut remaining pastry sheet to cover custard and place on top of custard, pressing down firmly. Cover and refrigerate for 30 minutes.

Sift extra icing sugar into a bowl. Put extra butter and milk in a microwave-safe jug and microwave on high/100% for 30 seconds or until butter melts.

Add milk mixture to icing sugar and stir until a smooth icing forms, adding a little hot water if it’s too thick. Add food colouring, 1 drop at a time and stirring well between each addition, until desired colour.

Transfer pie to a serving plate, then spread icing on top and sprinkle over flaked almonds. Set aside until set. Serve.