Recipe for Pasticciotto Napoletano: Pastry Cream Pie with Black Cherries.

Per la frolla:
(a sweet crust)

> 3 1/2 c flour (use 3 and the other half if needed)
> 1/2 c of butter
> 1/2 c of sugar
> 3 egg yolks
> 1 t of baking powder

Per la crema:
(the pastry cream)

> 1 pint of milk
> 3 egg yolks
> 3/4 c of sugar
> 2 T of cornstarch
> 1/2 stick of vanilla (or 1 t vanilla extract)
> 1 jar amerene (black cherries in syrup)
> powdered sugar to dust

Mix together all ingredients for the pasta frolla and put in the fridge for an hour.

Prepare the cream, putting milk to simmer with the vanilla. In a sauce pan, mix egg yolks and sugar together, add cornstarch, as well as warm, simmered vanilla milk.

Put this on a low flame and keep stirring until it starts to bubble. After a minute or two, turn off the fire and let it cool.

Take out the frolla and roll 3/4 of it to a thin crust, 12 inches around, or whatever size pie plate you choose.

Fill it with the strained cherries on bottom, covering with the pastry cream. Cover pie with left-over frolla, rolling it out thin to fit on top.

Bake in the oven for 45 minutes at 350F, until the top becomes golden. When cool, sprinkle with powdered sugar.