Greek Custard Pie
Components:
For the Filling of Custard:
- two glasses of milk
- half a cup of sugar
- one-fourth cup semolina
- Three big eggs
- One tsp vanilla essence
- One lemon’s zest (optional)
- A dash of salt
Regarding the Phyllo Dough:
- One box of thawed phyllo dough (approximately 16 oz).
- Half a cup of melted unsalted butter
- Sugar in powder form (for dusting)
- Cinnamon (optional; to dust)
Guidelines:
Get the custard ready:
- Heat a medium pot and mix the milk, sugar, and salt together. After the sugar dissolves, stir.
- Whisk the eggs, vanilla essence, lemon zest, and semolina in a another bowl.
- To temper the eggs, gradually add the heated milk mixture to the egg mixture while whisking continuously. Transfer the blend back to the pot.
- Stirring continuously, cook over medium heat until the sauce thickens, about 5 to 7 minutes. Take it off the fire and let it to cool a little.
Get the Phyllo Layers ready:
- Set the oven temperature to 350°F (175°C).
- Melt the butter and brush a 9 x 13-inch baking dish with it. One phyllo dough sheet should be placed in the dish, allowing the edges to overhang. Spread some melted butter over the sheet. Continue by brushing each of the remaining 6–8 sheets with butter.
Include the custard:
- Cover the layered phyllo with the custard filling. Using a spatula, smooth it all out.
Above with Phyllo:
- Over the custard, fold the phyllo’s overhanging edges. Add more phyllo sheets (four to six), covering the top, and brush each with butter as before.
Cook:
- Bake for about 30 to 40 minutes, or until the top is crisp and golden brown, in a preheated oven.
Chill and Present:
- Take it out of the oven and give it at least 20 minutes to cool. Before serving, sprinkle with cinnamon and powdered sugar.
Have fun!
- This Greek Custard Pie is a delicious dessert or snack that is best enjoyed warm or at room temperature!