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A slice of Galatopita served on white dessert plate.

Traditional Greek Creamy Milk Pie - Galatopita

Christianna | Siftnwhisk
Galatopita is a traditional custard pie baked until golden brown and topped with sugar and cinnamon. This pie is creamy and insanely rich. It's always a crowd-pleasing dessert!
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 219 kcal

Ingredients
 
 

  • 1 quart Whole Milk
  • 1 cup Granulated Sugar
  • Lemon Zest from one lemon
  • 1 cup Coarse Semolina
  • 4 Eggs at room temperature
  • 2 tsp Pure vanilla extract
  • 1/4 tsp Salt
  • 4 tbsp Unsalted Butter at room temperature, cut in cubes

Toppings

  • Granulated Sugar
  • Ground Cinnamon

Instructions
 

  • Preheat oven to 350F (180C).
  • Grease a 13 x 9 inches (33 x 23cm) baking pan with butter and sprinkle some ground semolina. Make sure all sides are covered evenly.
  • In a big pot over medium heat, add the milk, 3/4 cup of granulated sugar and lemon zest and bring to a boil while stirring.
  • When the milk starts bubbling, add the coarse semolina gradually while whisking continuously as the mixture thickens in about 4 minutes. Be careful, as the mixture will start splashing.
  • Remove the pot from heat. In a medium bowl, beat the 3 eggs with the remaining 1/4 cup of granulated sugar, vanilla extract and salt by hand.
  • Pour the egg mixture in the pot and whisk until fully incorporated.
  • Add the cubed unsalted butter in the pot and incorporate as well. The custard should be smooth with little to no lumps.
  • Spread the custard in the greased baking pan and smoothen the top using a spatula.
  • Heat the pan twice on the counter top. That way, we ensure the filling is distributed evenly.
  • In a small bowl, beat the remaining 1 egg and brush it on top of the custard pie. Sprinkle some granulated sugar.
  • Bake for 45-50 minutes or until the top is golden brown.
  • Remove from oven and allow Galatopita to sit at room temperature for 1 hour before refrigerating.
  • Refrigerate for 2 hours.
  • Remove from refrigerator and cut into slices. Top Galatopita with granulated sugar and ground cinnamon.
  • Serve Galatopita cold. Enjoy!

Notes

  • Make sure, the eggs and butter are at room temperature.
  • I recommend not swapping whole milk for low fat milk or plant based milk. Whole milk gives the richest texture. However, if lactose intolerant you could use rice milk. Leave the milk on the countertop for 30 minutes before using.
  • Be careful not to confuse coarse semolina with semolina flour which has been processed to be extremely fine. We use coarse semolina as a thickener for the custard.
  • It is very important to whisk continuously after adding the coarse semolina in the mixture. This will result in a smooth custard with no lumps.
  • The baking time might differ from over to over. Keep an eye on Galatopita after 40 minutes.
  • If Galatopita get brown very quickly, cover the pan with aluminum foil and bake for the same amount of time.
  • Don't cut Galatopita into slices while still hot. The pie will fall apart.
  • Top with granulated sugar and cinnamon for a crispy texture.
  • Galatopita can be stored in the refrigerator for up to 4 days, covered tightly.
  • Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!

Nutrition

Calories: 219kcalCarbohydrates: 31gProtein: 6gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 72mgSodium: 104mgPotassium: 153mgFiber: 1gSugar: 21gVitamin A: 324IUCalcium: 101mgIron: 1mg
Keyword cinnamon, custard pie, eggs, Greek Easter, lemon zest, milk, semolina, vanilla extract
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