The Ultimate Custard Pie

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  • 1 package phyllo dough sheets
  • 250 g LURPAK cow milk butter


Ingredients for the custard filling 

  • 1 lt whole milk
  • 180 g granulated sugar 
  • 50 g fine semolina
  • 50 g coarse semolina
  • 4 medium eggs
  • zest of 1 orange and 1 lemon
  • 1 vanilla vial
  • 100 g LURPAK cow milk butter  


Ingredients for the syrup 

  • 500 g granulated sugar 
  • 50 g honey 
  • 190 ml water
  • Lemon and orange peels 
  • 1 cinnamon stick


Method for the syrup 

In a pot, add all the ingredients needed for the syrup. Place the pot over high heat and boil for one minute. Finally, remove it from the stove and let it cool. 


Method for the custard filling 

Place the eggs along with coarse and fine semolina into a bowl. Stir well with a hand whisk, until all the ingredients are homogenized, and the mixture has no lumps. 

Then, place into a pot the milk, sugar, orange and lemon zest, and vanilla and place over high heat. Heat all the ingredients, just before they come to a boil. 

Right after, gradually pour approximately half the amount of milk into the bowl with the egg mixture, stirring vigorously with a hand whisk.

After pouring half the amount of milk into the egg mixture, transfer it back, through a strainer, into the pot with the remaining milk. Place it over medium to high heat and continue whisking, until it forms into a firm cream. 

Remove the cream from the heat, and right after, add the butter which is at room temperature. Stir constantly, until the butter incorporates completely. 

Finally, cover the cream with a piece of plastic wrap, in a way that the plastic wrap touches the surface of the cream, and then set aside. 


To assemble 

Melt the butter in the microwave oven or in a coffee pot. Generously grease a large 25×35 cm baking pan or a round 26-28 cm pan with some of the melted butter.

Next, start spreading one by one the phyllo sheets into the pan and brush well every phyllo dough sheet. Keep in mind to let the phyllo dough fall around the circumference of the baking pan. Repeat the same process until you spread at least 6 phyllo sheets. 

Spread the slightly cool cream on top and turn in the phyllo sheets that are hanging over the edges. Properly brush each sheet with butter.

Add the remaining phyllo dough sheets over the custard (add at least 5 sheets), brushing each one with melted butter.

Use a pastry brush to fold inwards the sticking-out edges all around the pan, towards the bottom of the baking pan. Then, drizzle with water over the top of the sweet.

Bake in a preheated oven on the heating elements, on the middle oven rack, at 160 C for about 1 hour until golden brown.

Finally, when ready remove from the oven and pour the cold syrup over the custard pie. Set aside until the custard pie absorbs the syrup and score the top of the pie so that the sheets do not get dampened.

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