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1
Preheat oven to 350 degrees F.
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2
Beat butter, add sugar, add eggs, vanilla.
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3
Beat for 2 minutes.
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4
Combine flour, baking powder and salt.
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5
Add flour mixture and alternate with milk.
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6
Grease and flour cake pan.
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7
Line with parchment paper.
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8
Pour batter into the pan and bake for 25 to 30 minutes.
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9
Process the shortbread in a food processor, pulsing until ground.
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10
Add sugar, pulse more, add butter and pulse until it looks like wet sand and holds somewhat together.
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11
Press into a glass pie pan.
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12
Bake at 375 degrees for 15 minutes.
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13
Set on stove to cool.
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14
Brush lightly with beaten egg whites.
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15
In a double boiler, place 1 cup of whole milk, 1/4 cup of half-and-half, 2/3 cups sugar and cinnamon sticks.
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16
Let heat until boiling and turn down to medium-high heat.
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17
Separate 6 eggs saving the whites in a separate bowl.
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18
Whisk the yolks, cornstarch and the 1/4 cup additional whole milk until well blended.
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19
Using a ladle, scoop out some of the hot milk mixture and temper the eggs whisking it carefully and adding it to the hot milk mixture.
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20
Take care to continuously stir with a whisk or it will lump up.
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21
When thickened pull off of heat source and add vanilla and butter.
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22
Cover and put in freezer to cool for 10 minutes.
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23
(I use a cake pan liner)
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24
In a saucepan, boil the corn syrup, salt and sugar.
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25
Meanwhile, whisk egg whites in a stand mixer until firm peaks form.
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26
Take melted sugars off the stove and in a steady stream, add to the whisking egg whites.
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27
Keep whisking until glossy.
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28
Cover with a towel.
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29
Cream butter, add sugars, blend and add vanilla.
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30
Add flours and cornstarch carefully by hand.
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31
Set aside and chill.
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32
Roll out between 2pieces of parchment, set in a cake pan to bake, mark designs with a fork.
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33
Bake in a preheated 325 degree F oven for 20 to 25 minutes.
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34
Cool on a rack.
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35
Combine the evaporated milk, condensed milk, heavy cream and rum.
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36
Dpread creme on the pie crust.
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37
Add layer of vanilla cake.
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38
Poke holes with a fork and brush or spray cake layer with Three Milks mixture saving any that will not absorb into the cake layer.
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39
Spread meringue over the top, being sure to seal down to the edge of the crust.
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40
Garnish with maraschino cherries, 5 mint leaves and cake crumbs.
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41
Plate pie with a cinnamon stick rolled in cinnamon on the side and porcelain bull filled with more milk.
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42
Drizzle with Cajeta.
