Custard Pie – Galatopita

Custard pie is one of those divine desserts you can make to recycle left over milk. It’s easy and delicious. Kids love it and so do adults. Moreover, it makes a superb gift and can be taken away for an office treat.

The following really simple recipe was published by super popular chef Akis Petretzikis. He suggests you accompany it with honey, sugar, cinnamon and/or mint leaves but we found it tastes best on its very own.

You can experiment with adding some caramel, pistachio or almond essence to your custard pie rather than vanilla essence.

You will need to let this pie cool for at least 2 hours, preferably 4-5. Let us know what you think!

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Custard Pie – Galatopita

5 from 3 votes
Course: DELICIOUS DESSERTSCuisine: GreekDifficulty: Easy
Servings

8-10

servings
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

An easy custard pie

Ingredients

  • For the Custard Pie
  • 1200 ml milk, preferably full fat

  • 200 grams sugar

  • 90 grams fine semolina flour” target=”_blank”>fine semolina flour

  • 30 grams corn flour

  • 1 teaspoon vanilla essence

  • 1 zest of lemon

  • 1 pinch salt

  • 90 grams butter

  • a bit of extra butter (10-15 grams) and a couple of extra tablespoons of semolina flour for your baking tin

  • For the glaze
  • 1 egg

  • 2 tbsp sugar

  • 2 tbsp water

Directions

  • Pre-heat the oven to 180C or 370F
  • Pour the milk and sugar in a pan and bring to a boil
  • Let the milk simmer for a minute or two and remove from the heat
  • In a large bowl mix the semolina flour with the corn flour
  • Add the eggs, vanilla essence, lemon zest and salt and beat well
  • With a soup ladle slowly add the milk to the flour mix, beating all along
  • Return the mixture to the pan and the pan to heat
  • On medium heat allow the mixture to come to a boil until it thickens into custard, beating all along
  • Take the mixture off the heat
  • Add in the butter to the pan and mix until it melts
  • Butter your baking tin or dish (round with a 23 cm radius or similar) and shake a bit of semolina flour all over it to make sure your pie does not stick
  • Pour the custard mix in the baking dish
  • Mix the glaze ingredients in a separate bowl and beat together for a minute
  • Brush your glaze on the custard mix
  • Place the pie in the oven and cook for 40-45 minutes until it starts browning all over
  • Let cool for 4-5 hours
  • Enjoy!

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