Greek Custard Pie – Galatopita
While Greek cuisine and diet is characterized by mainly vegetarian dishes as well as vegan desserts made with olive oil, in times of celebration they really go all out. Case in point: galatopita or galopita which basically translates to milk pie. It is a baked custard cake or pie, but our version has no crust.
Author: Olivetomato/Photo credit to olivetomato.com
Ingredients
- 4 cups (950 mls) of milk I used 2%
- 10 tablespoons semolina
- 1 cup (200 g) sugar
- 4 eggs
- 2 teaspoons vanilla
- Lemon zest from 1 lemon
- 1 tablespoon butter
- cinnamon and powdered sugar for serving
Instructions
- Preheat oven at 350 degrees Fahrenheit (180 degrees Celsius)
- Prepare a round 9 inch pie dish or pan by greasing it and sprinkling some semolina flour.
- In a bowl mix the semolina flour, sugar, 1 cup cold milk, 3 eggs, vanilla and zest until smooth.
- Heat the rest of the milk and add to flour mixture and mix. Transfer to a heavy pot.
- Place pot under low heat and mix with a wooden spoon until the mixture thickens (about 10 minutes). Be careful not to let the custard burn.
- Once the mixture starts to bubble, continue heating and mixing for 2-3 minutes.
- Remove from heat and add 1 tablespoon butter. Mix until butter melts.
- Let the custard cool for about 5 minutes.
- Pour mixture in the pan or pie dish.
- In a small bowl beat the other egg and brush on top of pie.
- Bake for about 45 minutes until surface starts to brown.
- Remove from oven and let the pie cool completely.
- Serve with a sprinkle of cinnamon and powdered sugar.
