Greek Custard Pie
Servings 12
Ingredients
**Custard:**
- – 2 cups whole milk
- – 2 cups heavy cream
- – 2 teaspoons vanilla extract
- – 1/4 teaspoon salt
- – 1/2 cup white sugar
- – 1/2 cup fine semolina
- – 1/3 cup cornstarch
- – 1/4 cup unsalted butter
- – 4 eggs
- – 1/3 cup granulated sugar
**Phyllo:**
- – 1 package phyllo dough
- – 1 cup unsalted butter melted
**Syrup:**
- – 3/4 cup water
- – 1 1/2 cups granulated white sugar
- – 1 teaspoon orange blossom water
- – 1 cinnamon stick
- – Squeeze of lemon juice
**Garnish:**
- – Chopped pistachios
- – Dried rose petals
Instructions
**Make the Syrup:**
- While the custard cools, make the simple syrup. In a pot over medium heat, combine water, sugar, and orange blossom water.
- Bring to a boil to dissolve the sugar, then reduce the heat and simmer for 10 minutes.
- Transfer to a bowl and let it cool to room temperature to thicken.
**Make the Custard:**
- In a mixing bowl, whisk together the eggs and 1/3 cup sugar until lighter in color. Set aside.
- In a pot over medium heat, add heavy cream, milk, sugar, salt, cornstarch, semolina, and vanilla extract.
- Whisk continuously and bring to a boil. Once it starts bubbling, lower the heat and simmer, whisking constantly, until it thickens.
- Remove from heat and stir in the butter.
- Slowly mix a bit of the hot custard into the egg mixture to temper the eggs, then combine all the custard and mix until smooth.
**Assembly and Bake:**
- Preheat the oven to 350°F.
- Take out the phyllo sheets and cover them with a damp towel to keep them from drying out.
- Brush the bottom of a 9×13 tray with melted butter. Add a phyllo sheet, letting the sides hang over the edges of the pan.
- Brush the phyllo sheet with butter and add another sheet on top. Repeat until you have 9 to 10 sheets stacked.
- Pour the custard on top of the phyllo sheets, then repeat the butter and phyllo layering until you have another 9 to 10 layers.
- Cut the assembled pie into 12 equal pieces with a sharp knife.
- Bake for 45 to 50 minutes until the top is golden and crispy.
- Remove from the oven and immediately pour the simple syrup over the top. Use as much or as little as you like.
- Garnish with chopped pistachios and rose petals.
- Let the syrup soak in for at least an hour before enjoying!