First, take butter and melt it, brush the tin you will use to bake the pie with it. This will prevent sticking and give flavour.

It’s already time to play with the phyllo sheets. Lay one flat and brush it with the melted butter and sprinkle a little bit of ground cinnamon. Then you want to wrinkle it gently ( think accordion) .

Place it in the tin and repeat for as many sheets of phyllo as needed ( 8- 10). If you are artistic, which I am not; you can create some really nice designs like rosettes etc. Bake at 350 for 25 minutes.

While it bakes, we can prepare the custard for the next step. In a pot bring to a near boil the milk, cream, vanilla extract and 1/3 of the sugar. When it boils, remove it from heat.

In a mixing bowl, beat the eggs with the remaining sugar and slowly pour the milk mixture in while whisking.

After the pie is baked, take it out of the oven and pour over the milk mixture ( NOT all of it, when you start seeing it, stop) and put it back in the oven for 30 minutes. Remove from oven and let cool.

Traditionally, it is served with a dusting of icing sugar.