Custard Pie (Greek)

21 Jan

I had a box of phyllo that I had planned to use up during Christmas but never did.  I came across a couple of recipes for a custard pie a while ago and decided to give it a go.  It might seem like a lot of butter to use but it really is needed to don’t be cheap on the butter.  This dish didn’t take long to complete and everyone who tried it really liked it.  I tried it warm and I tried it cooled down and both ways it delicious.  Here’s the recipe.

Greek Custard Pie

6 cups of milk (I used half whole milk and half 2%, but feel free to use either or)

1 cup of fine semolina

1 cup of sugar

2 tsp of vanilla extract (I used 1tsp of vanilla paste)

3 eggs and 1 egg yolk

zest of 1 lemon and 1 orange

1 cup of melted butter

1 package of phyllo sheets


1 cup of sugar

1 cup of water

1/2 cup of orange juice

In a medium size sauce pan add milk, semolina, sugar and vanilla to a simmer while stirring constantly.  It will take a little bit to start to thicken but when it does it will happen pretty quickly.  In a bowl beat eggs and set aside.  Once your mixture resembles the consistancy of pudding take about a laddle of the semolina mixture and add it to the beaten eggs while whisking quickly so that you don’t get scrambled eggs but temper them instead.  Once you have done this add that mixture back to the saucepan and simmer for 2-3 minutes.   Make sure to keep stirring your mixture so that it doesn’t scorch on the bottom.  Add in zests and give a final stir.  Take off of heat and set aside.

Butter a 10×13 pan.  I just used my glass lasagna dish and it worked fine.  Once buttered start layering your phyllo sheets making sure to butter each layer with melted butter.  Use half your sheets on the bottom.  I used 6 sheets on the bottom and 6 on top.  After you have layered and buttered half your sheets you then pour your semolina mixture making sure that it is spread evenly.  Start layering your remaining phyllo sheets and in case you forgot. BUTTER EACH LAYER.  If you have any overhang of the sheets just tuck them in along the sides.  Butter the top and if  you would like sprinkle with sugar.    Bake at 375′ for 30-40 min or until the top is golden brown.  This is what mine looked like when it came out of the oven.

Boil 1 cup of sugar, 1 cup of water and 1/2 cup of orange juice.  Once boiled for 1-2 min then pour over your dish and let sit for 1  hour before you start cutting.  It’s better to let it sit for a couple of hours but patience really doesn’t happen much in this household.  As you can see in the picture above my husband cut a piece before I could take a picture of it.  He burned his tongue so that made up for it in the end. I love you honey!!!


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