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Custard Pie - Galatopita

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Custard Pie - Galatopita

Easy Custard Pie - Galatopita

Photo © Lynn Livanos Athan
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: 40 minutes

Total Time: 1 hour

Yield: About 24 pieces


  • 1 stick unsalted butter, 4 oz.
  • 4 cups milk
  • 1/2 cup semolina (you can substitute Farina)
  • 1/2 cup sugar
  • 4 eggs, lightly beaten
  • 1 tsp. vanilla extract

  • For the syrup:
  • 1-cup water
  • 1/2 cup sugar


Preheat the oven to 400 degrees and lightly grease a 9 X 12 inch baking dish. (I use a glass baker.)

In a large saucepan heat the milk with the butter until just boiling. Add the sugar and the semolina and continue cooking until the mixture thickens a bit, about 10 minutes.

Remove from the heat and allow it to cool slightly. Stir in the beaten eggs and the vanilla extract. Pour the mixture into the greased baking dish and bake in a preheated 400-degree oven.

Set a timer for 30 minutes.

While the custard is baking prepare the syrup. Boil the water and stir in the sugar. Simmer uncovered for approximately 10 minutes.

Pour the syrup over the custard and bake an additional 10 minutes.

Cool the custard slightly before serving.

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