Lightly grease your pie tin with butter and preheat your oven to 160 degrees Celsius.

In a food processor blitz the butter, flour and sugar until the mixture resembles fine breadcrumbs

Add in the vanilla and almond essences as well as the egg yolk. Process the mixture by pulsing until everything is combined.

Add in a little water, a tablespoon at a time, and process until the dough forms into a smooth ball.

Place the pastry dough between two sheets of baking paper. Use a rolling pin to roll the dough out to form a large rectangle or disk that is large enough to fill your pie tin.

Transfer your pastry to your pie tin. Gently press the pastry into the corners and edges of your pie tin. Trim any excess dough and patch any cracks if needed.

Place a layer of baking paper over your pastry, then fill the pie with baking weights (I like to use granulated sugar for this)

Bake for 25 minutes or until the pastry edges are golden and the dough is cooked through.

In a small microwave safe bowl melt one tablespoon of coconut oil with your 125g of white chocolate. Microwave for 30 seconds, mix, then microwave again for 30 seconds. Let the mixture sit for a minute before stirring through again.

Spread the melted chocolate evenly over the base of your pre-baked pie crust

Place your pie into the fridge to allow the chocolate to set

Combine the sugar and cornflour in a small sauce pan before adding in the eggs and whisking thoroughly.

Add in the milk and vanilla before whisking well to combine.

Turn your heat on low,. slowly heat the mixture while stirring constantly. Continue to heat until the mixture has thickened fully

Remove the saucepan from the heat and allow the mixture to cool slightly

Sieve the pastry cream onto a small bowl and allow it to cool slightly.

Spread your slightly cooled pastry cream evenly over the prepared pie base. Return your pie to the fridge to cool and set fully

In a medium sized bowl, place the cream cheese and vanilla

Use an electric beater to whisk the cream cheese and vanilla until smooth

Place the cream into a small microwave safe container. Microwave the cream for 40 seconds then add your white chocolate into the hot cream. Leave this to sit for a minute, then stir the chocolate through the cream until it is completely smooth.

Pour the melted chocolate slowly into your cream cheese and whisk through until smooth.

Add in the icing sugar and whisk well for about a minute. The mixture should be thick and light but spreadable.

Spoon the mixture evenly on top of your pie filling. Use a pallet knife or spatula to spread it out smoothly. Use an icing scraper or fork to indent the toppings surface if you like. Return to the fridge for at least 30 minutes to allow the topping to firm a little before decorating and serving

You can decorate the top of your pie with some butter cream or frosting once the topping has been chilled.

Remove the pie from the pie tin, slice and serve.

Store your pie covered and in the fridge for up to 3 days.