Galatopita Recipe (Greek Milk Custard Pie) Recipe

If you’re searching for a dessert that whispers comfort and tradition with every spoonful, look no further than this Galatopita Recipe (Greek Milk Custard Pie). A pure expression of Greek home baking, galatopita’s creamy semolina custard comes together effortlessly, with no need for fiddly pastry—just simple ingredients transformed into a golden, cinnamon-dusted delight. Whether you’re new to Greek desserts or reliving memories of holidays gone by, this pie is a crowd-pleaser that promises to bring joy to your table.

Ingredients You’ll Need

The beauty of the Galatopita Recipe (Greek Milk Custard Pie) lies in its simplicity—you don’t need anything fancy, just a handful of kitchen staples. Each ingredient serves a purpose, from the richness of whole milk to the sunshine flavor of lemon zest, coming together in perfect harmony for a melt-in-your-mouth dessert.

• Whole milk (1.5 liters): The creamy base that keeps the custard luscious and dreamy—always choose full-fat for the richest flavor.
• Fine semolina (200g): Gives the custard its lovely, pillowy texture and helps it set just firm enough to slice.
• Granulated sugar (200g): Adds the perfect sweetness and gently caramelizes as the pie bakes.
• Large eggs (4): The secret to setting the custard—don’t skip tempering to keep the texture silky.
• Unsalted butter (80g): Brings both flavor and softness to the custard, making every bite irresistible.
• Vanilla extract (1 tsp, optional): Layers in warm, cozy aromas and enhances the custard’s depth (totally worth adding if you have it!).
• Zest of 1 lemon (optional): Brightens the pie with gentle citrus notes—it’s a little touch that feels like Greek sunshine.
• Ground cinnamon, for dusting: That classic finish—just a sprinkle brings the pie to life with its warm, sweet fragrance.

How to Make Galatopita Recipe (Greek Milk Custard Pie)

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish—don’t skip the corners, as this prevents any sticking and ensures that lovely golden crust forms evenly. A well-greased dish also makes serving those perfect slices a breeze.

Step 2: Warm the Milk and Dissolve the Sugar and Butter

In a sturdy saucepan, pour in the milk and place it over medium heat. As the milk gently steams, stir in the sugar and butter until the butter is melted and everything is well combined. This base infuses your custard with rich, sweet creaminess—absolutely essential for the signature texture of the Galatopita Recipe (Greek Milk Custard Pie).

Step 3: Add Semolina and Thicken

With the milk mixture warm and ready, gradually whisk in the semolina, stirring constantly so there are no lumps. As you continue to stir over medium heat, you’ll see the mixture begin to thicken—this usually takes about 5 minutes. Keep going until it reaches a smooth, pudding-like consistency.

Step 4: Temper and Incorporate the Eggs

In a separate bowl, whisk the eggs thoroughly. To avoid scrambled eggs, take a ladleful of the hot custard and slowly add it to your whisked eggs, stirring the entire time. Once blended, pour this egg mixture back into the pot, whisking quickly for a smooth, cohesive custard. Now is the moment to add your vanilla extract and lemon zest if you’re using them—just swirl them in for that extra layer of gorgeous flavor.

Step 5: Pour and Bake

Pour the thickened, silky custard into the prepared baking dish. Smooth out the top with a spatula for an even bake, then dust liberally with ground cinnamon—it’s what gives Galatopita Recipe (Greek Milk Custard Pie) its iconic aroma and flavor. Pop the dish into the oven and bake for 40–45 minutes, until the top is beautifully golden and the custard is just set. If it begins to brown a bit quickly, simply tent it with foil.

Step 6: Cool and Chill

After baking, let the pie cool completely to room temperature—this helps the structure firm up. Once cooled, transfer to the refrigerator and chill for at least 2 hours. Chilling is key for clean, neat slices and a perfectly creamy texture.

How to Serve Galatopita Recipe (Greek Milk Custard Pie)

Garnishes

A generous dusting of ground cinnamon is non-negotiable—it not only adds classic Greek flavor but also provides a gorgeous finish. For a festive touch, you can add a sprinkle of powdered sugar or even a few curls of lemon zest just before serving. If you like a pop of color, a handful of fresh berries can make each slice look extra special.

Side Dishes

Galatopita Recipe (Greek Milk Custard Pie) shines on its own, but it pairs beautifully with a simple cup of Greek coffee or strong black tea. For a bit more indulgence, offer a dollop of lightly whipped cream or a scoop of vanilla ice cream alongside each slice—the cool creaminess is the perfect partner for the gently spiced custard.

Creative Ways to Present

Try cutting your galatopita into small squares for a sweet petite treat, perfect for dessert buffets or afternoon gatherings. For a truly Greek celebration, serve galatopita on a platter lined with lemon leaves, dusted just before serving, or offer individual ramekin-sized portions to create a charming plated dessert.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the baking dish tightly with plastic wrap or store individual slices in an airtight container. The pie will keep in the fridge for up to 4 days, and the flavor deepens as it sits—making your midnight snack even better!

Freezing

While galatopita is best enjoyed fresh, you can freeze it in a pinch. Wrap individual cooled slices tightly in plastic and foil, and store in an airtight container for up to 1 month. Thaw overnight in the fridge to retain that dreamy, creamy texture before serving.

Reheating

To enjoy your galatopita warm, place a slice on a heatproof plate and microwave in 20-second intervals until just warmed through. For a crispier top, pop it under a broiler for a minute or two—but keep a close eye to ensure it doesn’t dry out.

FAQs

Can I make Galatopita Recipe (Greek Milk Custard Pie) without semolina?

Semolina gives this classic pie its distinct texture, so substituting it can change the character of the dessert. If needed, you can try using cream of wheat or fine couscous, but the result may not be quite as authentic or hold together as well.

Do I have to use lemon zest or vanilla?

Adding lemon zest and vanilla is optional, but highly recommended. They give the custard a delicate aroma and a bright, fresh lift—if you have them on hand, don’t hesitate to toss them in!

Why does the top of my pie crack?

Cracking can happen if the custard bakes too long or at too high a temperature. Always check for doneness a few minutes before the suggested baking time, and tent with foil if your pie seems to be browning or puffing too quickly.

Can I make the custard ahead of time?

This Galatopita Recipe (Greek Milk Custard Pie) is best assembled and baked all at once. The custard sets as it bakes and chills, so it’s not recommended to prepare the mixture in advance and bake later—the texture won’t be as smooth.

What kind of milk works best?

Whole milk provides the creamiest texture and richest flavor. Skim or low-fat milk can make the custard watery and less satisfying, so stick with whole milk for best results.

Final Thoughts

If you’re ready for a taste of Greek coziness, this Galatopita Recipe (Greek Milk Custard Pie) is the answer. It’s a dessert that feels both nostalgic and special—effortless to make, yet truly memorable to share. I hope you’ll fall in love with every creamy, cinnamon-dusted bite. Gather your ingredients and treat yourself and your loved ones to a slice of sweet, Greek comfort!

Galatopita Recipe (Greek Milk Custard Pie) Recipe

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Galatopita Recipe Card (Greek Milk Custard Pie) is a simple, nostalgic Greek dessert made with semolina custard, no phyllo required. Perfect for Easter or any time you crave an easy, cinnamon-kissed treat.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours (including chill time)
• Yield: 12 slices
• Category: Dessert
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

For the Custard

• 1.5 liters whole milk
• 200g fine semolina
• 200g granulated sugar
• 4 large eggs
• 80g unsalted butter
• 1 tsp vanilla extract (optional)
• Zest of 1 lemon (optional)

For Topping

• Ground cinnamon, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
2. In a saucepan, heat milk over medium until it begins to steam. Stir in sugar and butter until melted.
3. Gradually add semolina, stirring constantly until mixture thickens, about 5 minutes. Remove from heat.
4. In a bowl, whisk eggs. Slowly add a ladle of hot mixture to temper eggs. Stir back into the pot and mix until smooth.
5. Pour into prepared dish. Smooth the top and dust generously with cinnamon.
6. Bake for 40–45 minutes or until golden and just set.
7. Cool completely, then refrigerate for at least 2 hours before slicing.

Notes

• Use whole milk for best flavor and structure.
• Add lemon zest or vanilla for aromatic depth.
• Let it chill completely to ensure firm slices.
• Tent with foil if browning too quickly.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 20g
• Fat: 8g
• Carbohydrates: 29g
• Protein: 6g