Galatopita is a classic Greek milk custard pie made with semolina.
Prep Time20 minutesmins
Cook Time1 hourhr
Resting time3 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Dessert
Cuisine: Greek
Keyword: Cake, custard,
Servings: 24pieces
Calories: 144kcal
Author: Mia Kouppa
Equipment
Stand mixer or hand held mixer
Glass baking pan, 10 X 15 inches
Ingredients
2tbsp(30 grams) unsalted butterdivided
1 ⅓cups(267 grams) sugar
2liters2% milksee Recipe Notes
pinch of salt
1 ½cupsfine semolina
5eggs
1teaspoonground cinnamon
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Place a large pot over medium heat and add 1 tablespoon of butter and melt it. Add the sugar to the pot and mix with the melted butter until combined. Slowly pour in the milk, and a pinch of salt. Slowly pour in the semolina and cook, stirring regularly, for about 5 minutes.
1 ⅓ cups (267 grams) sugar, 2 liters 2% milk, pinch of salt, 1 ½ cups fine semolina
Meanwhile, place the eggs in the bowl of your stand mixer (or other bowl if using a hand held mixer) and beat until the yolks and the whites are well combined. Slowly pour the beaten eggs into the pot containing the milk and semolina. At this point, you must continuously stir the contents of the pot to prevent the eggs from curdling.
5 eggs
Continue to cook, stirring constantly over medium-high heat for about 10 minutes. The custard is done when it has the consistency of pudding. See video here. Remove heat and set aside.
Melt the remaining tablespoon of butter and spread it on the bottom and up the sides of your baking pan.
Pour your custard into your prepared pan. Spread it out as evenly as possible using a rubber spatula, or the back of a spoon or fork.
Sprinkle the custard generously with cinnamon.
1 teaspoon ground cinnamon
Bake your galatopita on the middle rack of your oven for about 50-60 minutes, or until the surface starts to brown. We like to transfer the galatopita to the bottom rack of our oven for the last 10 minutes of baking.
Let your galatopita sit at room temperature for 1 hour; then place in the fridge for 2 hours, before cutting into it. This will allow the galatopita to reach the proper texture and consistency.
Cut into square serving size pieces and enjoy slightly chilled or at room temperature. If you prefer you can also warm it up a little bit in the microwave. Leftovers should be kept in the refrigerator where they will keep for 3 - 5 days..
Notes
The type of milk you use will alter the colour of the custard. If you prefer to use lactose free milk, the colour of the custard will be slightly gray.. Still delicious, just a different colour.