Greek Custard Pie

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Greek Custard Pie
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
“Let’s make something different,” led to a search for Greek desserts. This yummy custard pie, or Galaktoboureko, seems unusual because of the semolina used as a thickener. To make it even more delectable you could exchange the sugar in the citrus syrup with honey.
Course: Dessert
Cuisine: Greek
Servings: 10
Author: Barbara
Ingredients
Custard
  • 4 Cups milk
  • 2/3 cup semolina flour
  • ½ cup bakers sugar
  • 12 tbsp butter
  • 1 tsp vanilla extract
  • 1/8 cup sugar
  • 2 eggs
  • 1 orange, zested
Pie Assembly
  • 8-12 sheets phyllo dough, room temperature
  • 2/3 c unsalted butter, melted
Citrus Syrup
  • 1 orange, juiced
  • 2/3 cup sugar or honey
  • ½ cup water
  • 1 tsp vanilla
Instructions
  1. Preheat the oven to 375 degrees F. Butter a 9 x 9 pan. Open the phyllo dough only when you are ready to use it or it will shred.
  2. Stir the milk, butter, semolina and ½ cup of sugar along with the vanilla in a large sauce pan over medium heat.
  3. Stir the mixture constantly to avoid clumping.
  4. When the mixture is the consistency of mush or custard, about 15 minutes of consistent stirring, remove the pan from the heat and let it cool for at least 5 minutes.
  5. Beat the eggs with the 1/8 cup of sugar. Temper the eggs by adding a tablespoon of very warm custard to the eggs, stirring quickly to combine. Do this again about 3 times.
  6. Then gradually add the rest of the custard to the eggs, constantly stirring. Add in the orange zest.
  7. Melt the butter and begin by brushing the bottom and sides of the pan. Layer the bottom of the pan with a piece of phyllo dough, doubled over (for a 9” x 9” pan), so that the edges of the phyllo roll over the edges (see picture). Butter each piece of phyllo liberally. Use at least 4 full sized sheets (doubled over equals about sheets) to cover the bottom of the pan.
  8. Pour the slightly cooled custard over the bottom sheets and spread to the sides.
  9. Layer remaining sheet doubled over to fit the interior of the pan, brushing each sheet with melted butter. Fold the overlapping sides over the interior, brushing them with butter.
  10. Bake until the top is golden brown about 45 minutes, check to insure that it isn’t burning.
  11. While the pie is cooking, make the syrup. Bring the sugar, water and orange juice to a boil. Boil for about 8-10 minutes. Add the vanilla.
  12. Take the pie out, pour the citrus syrup over it and replace the pie in the oven for about 15 more minutes or until the custard appears to have set.
  13. Let the pie cool for an hour before serving. It is delicious warm from the oven and cold from the refrigerator and will keep for 3 days.
Recipe Notes

Note: Always remember that the phyllo dough drys and then breaks very quickly after opening. You can use the extra phyllo to wrap a salmon filet topped with cooked spinach, pine nuts and currants or….