Greek Honey Custard Pie

Ingredients

• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) semolina flour 1/2 cup (100g) semolina flour
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (170g) honey 1/2 cup (170g) honey
• 1 cinnamon stick 1 cinnamon stick
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 49g, 30g
• Protein: 7g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the mixture starts to simmer.
3. 3.
   Gradually whisk in the semolina flour, stirring constantly to avoid lumps. Cook for about 5 minutes, until the mixture thickens.
4. 4.
   In a separate bowl, whisk the eggs. Slowly pour a ladleful of the hot semolina mixture into the eggs while whisking continuously. This will temper the eggs and prevent them from curdling.
5. 5.
   Pour the tempered egg mixture back into the saucepan with the remaining semolina mixture. Cook over low heat for another 2-3 minutes, stirring constantly, until the custard thickens further.
6. 6.
   Remove the saucepan from the heat and stir in the vanilla extract. Set aside to cool slightly.
7. 7.
   Brush a baking dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter before adding the next.
8. 8.
   Pour the custard filling over the phyllo layers, spreading it evenly.
9. 9.
   Layer the remaining phyllo sheets on top, brushing each sheet with melted butter.
10. 10.
    Using a sharp knife, score the top layer of phyllo into diamond or square shapes.
11. 11.
    Bake in the preheated oven for 45-50 minutes, or until the phyllo turns golden brown and crispy.
12. 12.
    While the pie is baking, prepare the honey syrup. In a saucepan, combine the water, sugar, honey, cinnamon stick, and lemon zest. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let it cool.
13. 13.
    Once the pie is baked, remove it from the oven and immediately pour the cooled honey syrup over the hot pie, allowing it to soak in.
14. 14.
    Allow the pie to cool completely before serving. This dessert is best enjoyed chilled.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.

Tips & Tricks

• To achieve a crispy phyllo crust, make sure to brush each layer with melted butter generously.
• Allow the pie to cool completely before pouring the honey syrup over it to ensure proper absorption.
• For an extra touch of flavor, sprinkle some ground cinnamon or crushed nuts on top of the pie before serving.
• Serve the pie chilled for the best taste and texture.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve each slice of Greek Honey Custard Pie on a dessert plate, garnished with a dusting of powdered sugar and a sprig of fresh mint. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Presentation advice

To create an elegant presentation, cut the pie into neat diamond or square shapes. Arrange the slices on a serving platter, allowing the layers of phyllo and creamy custard to be visible. Drizzle some additional honey syrup over the top for a glossy finish.