This Crustless Milk Pie with Velvety Semolina Cream – known in Greece as Galatopita – is one of the most quietly magnificent desserts in the entire Greek baking tradition. No phyllo, no crust, no fuss. Just a silky, trembling custard of milk, eggs, fine semolina, and butter, poured into a pan and baked until it sets into a cream so smooth and delicate it practically melts the moment it touches your tongue.
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Crustless Galatopita (Greek Milk Pie) with Velvety Custard
12
servings5
minutes30
minutes275
kcal35
minutesTraditional Greek Galatopita without phyllo dough, made with milk, semolina, eggs, and butter. Creamy, velvety, and baked until beautifully golden.
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Ingredients
- For the Milk Pie
1.5 liters 6 1/3 cup Milk
4 4 medium eggs or 3 Large eggs
250 g 1 1/2 cup Fine Semolina
250 g 1 1/2 cup Sugar
1 pinch 1 pinch Salt
100 g 7 tbsp Butter
1 tsp 1 tsp Vanilla Extract
- For the Topping
1 1 Egg
1 tbsp 1 tbsp Sugar
How to make Galatopita
- Prepare the Custard
- In a large saucepan, combine the milk, eggs, sugar, fine semolina, and salt.
- Place the saucepan over medium heat.
- Stir continuously until the mixture comes to a boil and begins to thicken.
- Remove from the heat.
- Add the vanilla and butter.
- Stir until the butter is completely melted and incorporated into the custard.
- Assemble the Pie
- Butter a 26 cm (10-inch) round baking pan.
- Pour the custard mixture into the pan.
- Spread it evenly.
- Allow it to rest for approximately 5 minutes so the temperature drops slightly.
- Prepare the Topping
- Brush the entire surface of the custard with the mixture.
- In a small bowl, whisk together the egg and sugar.
- Bake
- Preheat the oven to 340°F (170°C) using conventional top and bottom heat.
- Place the pan on the middle oven rack.
- Bake for approximately 50 minutes, or until the surface develops a beautiful golden color.
- Allow the pie to cool completely before removing it from the pan and serving.
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