This sweet milk pie is creamy and buttery with aromatic notes of citrus and vanilla. Beloved by children and adults, it is easy to prepare with few ingredients.
If you love this milk pie recipe, you will also love this portokalopita – Greek orange phyllo cake, melomakarona – honey cookies or Greek yogurt with honey, figs, walnuts, and mint!
Why this recipe sings
Refreshing, with a rich taste, this milk pie pairs beautifully with the vanilla and orange notes. It is a perfect light dessert for any time of the year.
With very little prep, it can be ready in 10 minutes. All you do next is wait for it to cool. Enjoy it with a sprinkle of confectioner’s sugar and ground cinnamon.
Here is what you need
- The filling of a milk pie is similar to a galaktoboureko custard. Whole milk, semolina flour, sugar, butter, and eggs mixed with a teaspoon of vanilla extract.
- Oranges. For zest. As an alternative, you can use lemons.
- For serving: Confectioner’s sugar and ground cinnamon. Both are optional; the milk pie can be enjoyed as is.
How to make it
- Heat the oven to 190 °C / 375 °F
- Butter the tart pan.
- In a saucepan, warm up the milk.
- As soon as the milk starts to boil, add the sugar, semolina, and zest, stirring for 2-3 minutes until it thickens slightly.
- Remove from heat and add the butter and the beaten eggs. Whisk until all is incorporated.
- Pour the cream evenly into the pan.
- Beat two eggs with two tablespoons of sugar and sprinkle all over the pie.
- Bake milk pie for 45-50 minutes until it is golden on top.
Remove from oven and let it sit for 15 minutes, and serve with a dusting of confectioners sugar and cinnamon (optional).
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Greek Milk Pie
Ingredients
- 1 litre whole milk
- ⅔ cup semolina
- 1 cup sugar 200 grams.
- 1 teaspoon vanilla extract
- 10 tablespoons butter
- 4 eggs
- orange zest
For the top
- 2 eggs
- 2 tablespoons sugar
For serving – optional
- ground cinnamon
- confectioner's sugar
Instructions
- Heat the oven to 190 °C / 375 °F
- Butter the tart pan.
- In a saucepan, warm up the milk.
- As soon as the milk starts to boil, add the sugar, semolina, and zest, stirring for 2-3 minutes until it thickens slightly.
- Remove from heat and add the butter and the beaten eggs. Whisk until all is incorporated.
- Pour the cream evenly into the tart pan.
- Beat two eggs with two tablespoons of sugar and pour evenly all over the tart.
- Bake milk pie for 45-50 minutes until it is golden on top.
- Remove from oven and let it sit for 15 minutes, and serve with a dusting of confectioners sugar and cinnamon (optional).
Notes
Nutrition
I have never tried a Greek milk pie before. Looks delicious! Excited to give it a try – thanks for the share!
So happy you like the recipe, Ann! Thank you so much! x Jenny
This looks so delicious, never tried greek milk pie before but it definitely seems like a must-try.
I am so happy you want to try the recipe! Thank you so much, Savita! x Jenny
Just wondering the size of the tart pan and if it works best with a ceramic pan or metal one? Also, have you tried substituting gluten free all purpose flour? Thanks!
Hi Dorine,
I use an 11-inch / 30 cm ceramic pan, but my grandma always made it in aluminum pans. Both should work just fine. I am sorry, have never tried gluten-free flour. If you try it, please come back and let me know if it came out right.
Thank you so much for checking out this recipe!
x Jenny
I would like to try this recipe. However I am trying to reduce added sugar as much as possible, can I use Erithritol and Monk Fruit sugar substitute instead?
Hi Alejandra,
If you have experience using erythritol and monk fruit instead of sugar, I say go for it. I haven’t tried both ingredients, but I can’t see why they would not work in this recipe. Please come back and leave us a comment if you try this version and tell us how it came out.
Thanks so much! x Jenny
I mixed this with my Greek uncles recipe and wala!!
Beautiful!
Next I’m wondering can I use almond milk or think oat milk instead of whole milk for my old peeps watching cholesterol?
What do you think ?
Kind regards
Hi Christina!
Thank you so much for making it. What is your uncles recipe? I am intrigued.
I haven’t tried plant milk. The best candidate is a nut milk like almond. If you decide to try it please come back to let me know how you liked it!
x Jenny.