Parent Category: Living in Crete - Brits in Crete
Cretan cuisine (Κρητική κουζίνα) - Custard Pie (Πίτα κρέμας)
Creamy semolina custard is baked until golden then bathed in sweet syrup. An easy custard pie that doesn’t require a pie crust or shell.
Prep Time: 20 minutes
Cook Time: 50 minutes
- 100g unsalted butter, melted
- 3 large eggs, separated
- 125g caster sugar
- 1/2 tsp vanilla extract
- 90g fine semolina
- 1 litre milk, warmed
- 7 sheets filo pastry
For the syrup:
- 1-cup water
- 1/2 cup sugar
- Preheat oven to 185°C. Lightly grease a 19cm springform pan.
- Using electric beaters or hand whisk, beat egg yolks, sugar and vanilla in a large bowl until pale and creamy. Gradually beat in semolina and warm milk. Return to saucepan, cook over low heat for 20 mins, stirring, until custard thickens. Remove from heat and cool slightly.
- Whisk egg whites until stiff peaks form. Fold through custard mixture.
- Lay pastry in front of you, brush each sheet with butter and line the pan. Pastry will overhang the sides. Pour the custard into the pan. Fold pastry over to cover. Tuck down sides of pan. Bake for 50 mins until set. Cover with foil if browning too quickly.
- Meanwhile heat sugar and water in a saucepan until sugar dissolves. Add orange zest and lemon juice. Simmer for 8 mins until a thick syrup.
- Rest for 5 mins before removing. Pour half the syrup over pie. Cut into slices using a serrated knife. Serve hot or cold with remaining syrup.
Note: This can be served with any flavour of syrup you like, for example you can add orange juice and some lemon juice to make a orange syrup, or some cinnamon to make a cinnamon syrup, whatever flavour you want.
Enjoy your meal (Καλή όρεξη)