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
