Galatopita (Greek Milk Pie)

A creamy, crustless Greek custard pie made with milk, fine semolina, eggs, and butter, scented with orange zest and vanilla.

Course Dessert

Cuisine Greek

Prep Time 15

Cook Time 50

Rest before cutting 30

Servings

Calories 276kcal

Author by Jenny Skrapaliori Graves

Equipment

11-inch (28 cm) tart pan

Ingredients

4½ cups whole milk (1 liter)
⅔ cup fine semolina (125 g)
1 cup sugar (200 g)
10 tablespoons unsalted butter (140 g), plus extra for the pan
1 teaspoon vanilla extract
4 large eggs room temperature, lightly beaten
zest of 2 oranges

For the top

2 large eggs
2 tablespoons sugar

For serving - optional

ground cinnamon
confectioner's sugar

Instructions

Preheat the oven to 375°F (190°C). Butter the tart pan.
In a medium saucepan, heat the milk over medium heat until it just comes to a boil.
Add the sugar, then the semolina in a slow stream while whisking, and the orange zest. Whisk constantly for 2–3 minutes until slightly thickened.
Remove from the heat. Whisk in the butter until melted, then whisk in the vanilla and the beaten eggs, whisking quickly until smooth.
Pour the custard into the pan and spread evenly.
Whisk the remaining 2 eggs with 2 tablespoons of sugar, then pour evenly over the top.
Bake for 45–50 minutes, until the top is deep golden and the center is set with only a slight wobble (at least 160°F/71°C on an instant-read thermometer).
Let it rest for 15–30 minutes. Dust with confectioners' sugar and cinnamon to serve.

Notes

Pan: I use an [11-inch] ceramic tart pan; a metal pan works too. Semolina: use fine semolina, not coarse. Storage: cover and refrigerate for up to 3 days. Serve cold or at room temperature. Nutritional info is estimated and varies with the products used.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition