Greek Custard Pie

Custard Pie is a very popular sweet in Turkey, Syria, and Greece and it’s definitely one of my favorite desserts that is incredibly unique! Think of this Custard Pie like baklawa but instead of a nut filling, it’s a creamy custard in the center. It’s buttery, crispy, perfectly sweetened, and surprisingly not too difficult to make!

Whipping Up the Syrup

First things first – let’s start by crafting the soul-soothing syrup that will elevate our custard pie to new heights. If you love Middle Eastern desserts, you’ll know how important simple syrup is in a lot of our desserts. So many sweets are drowned in simple syrup from baklawa to kanafeh. The list goes on and on but what I’m trying to say is that it’s a great recipe to have under your belt. Especially when you learn that simple syrup is basically just a 2 to 1 ratio of sugar to water that is simmered in a pot until the sugar dissolves. SO simple!

In a pot set over medium heat, pour in the water, sugar, a cinnamon stick, a generous splash of aromatic orange blossom water, and a squeeze of lemon juice. You could always keep it simple with just sugar and water but the other ingredients add a floral light element to help cut the sweetness. When it comes to a boil, drop the heat to low and let it simmer for about 8 to 10 minutes. Once it’s reached the perfect consistency, transfer it to a bowl and let it cool to room temperature. Trust me, this syrup will be the cherry on top of our culinary masterpiece.

NOTE: The amazing thing about simple syrup is it can be prepared the night before or even a few days in advance and just store in a jar in the fridge until ready to use.

Crafting the Creamy Custard

Next up, let’s turn our attention to the heart of our custard pie – the velvety custard filling. In a mixing bowl, add the eggs and sugar. Beat together with a hand or stand mixer until the color turns from a bright yellow color to a very light pale yellow color. Set that aside for now.

In a pot over medium heat, combine the heavy cream, milk, sugar, salt, cornstarch, semolina, and a splash of vanilla extract. Now, here’s where the magic happens. As the mixture begins to heat up, whisk continuously to ensure a smooth and creamy texture. Pro tip: Keep an eye on the pot and adjust the heat as needed to prevent any lumps from forming. Once the mixture starts to bubble and thicken, lower the heat and let it simmer gently until it coats the back of your spoon like a dream. Now take off the heat and incorporate the butter in.

Add a large spoonful of the custard to the egg and sugar mixture, mixing it in to temper it so the eggs don’t curdle. Repeat this 3 times before adding all the custard into the egg and sugar mixture. Beat together with a hand or stand mixer until fully incorporated. And now you have the custard layer ready to go! It will thicken more once it bakes in the oven.

Layering and Baking

With our syrup cooling and our custard resting, it’s time to assemble our custard pie. Preheat your oven to a toasty 350°F and prepare to layer on the goodness. Unroll those delicate phyllo sheets and cover them with a damp, clean towel to keep them pliable and moist. Now, grab your 9×13 tray and brush the bottom with melted butter. Just like baklawa, this recipe uses a similar technique with lots of butter and layering between each sheet of phyllo.

Lay down a sheet of phyllo dough, letting the edges hang over the sides of the pan. Brush it generously with melted butter and add another sheet on top. Repeat this process until you’ve built a sturdy foundation of 9 to 10 layers of phyllo goodness, or half the package. Now, it’s time to pour all that lush custard filling on top and spread it evenly across the phyllo layers. Fold over the phyllo sheets that were hanging on the side, buttering each layer. Then repeat the layering process with another 9 to 10 sheets of phyllo and butter. Now, grab a sharp knife and cut it into 12 equal pieces. You can also cut it into smaller pieces if you’d like!

All that’s left to do now is pop in the oven to bake until beautifully golden and crispy on top.

The Sweet Finale

As our custard pie emerges from the oven, golden and glorious, it’s time for the pièce de résistance – the sweet, syrupy finale. Take that luscious syrup we made earlier and pour it all over the warm pie, letting it seep into every nook and cranny, infusing each layer with sweetness. You’ll here a sizzle as it pours on top! That’s my favorite part. Go ahead, be generous – there’s no such thing as too much syrup in my book. You can also save some to serve on the side for those who would like more syrup.

And let’s not forget the finishing touches – a sprinkle of chopped pistachios for a delightful crunch, and delicate rose petals for a touch of color. You’ve just created a work of art – Custard Pie!

Storing Leftovers

To keep your custard pie fresh for another day of indulgence, simply cover the tray tightly with plastic wrap or aluminum foil. This will help prevent any air from getting in and drying out our beloved dessert. You can store it in the refrigerator for up to 3-4 days, ensuring that each slice retains its creamy goodness and crispy layers. You can enjoy it cold or heat it up in a toaster oven for a few minutes depending how you like it.

Craving More Desserts Like This? Try These Recipes Out!

• Baklawa Cheesecake
• Lugaimat
• Kanafeh
• Warbat
• Baklawa Croissants

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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