This delicious custard pie (or else galatopita in Greek) reminds me of my beloved grandmother, whom I have been named after, and was one of the best cooks ever! From my early childhood years she had noticed that I loved anything creamy and by anything I mean it, rice pudding, custard pie, galaktoboureko, tiramisu, grandma would make it for me and my sister. It’s not by chance that most of my recipes on this blog are sweet and creamy 😉
Galatopita is a common Greek treat, usually devoured during breakfast time or along with coffee in the evening. Recently I had to go through my grandma’s recipe to satisfy my sweet tooth cravings by making this beauty. Lickerish, me? No way!
The taste is very rewarding; rich with lemon and vanilla flavour, a pleasure for the pie lovers!
For this recipe you will need (serves 9 persons):
700 gr full fat milk + 300 gr double cream
6 free range egg yolks
160 gr sugar
80 gr corn flower
1 tbsp vanilla extract
1 lemon zest
1 puff pastry sheet
Preheat the oven to 200 degrees and grease a 15 * 15 cm baking tray.
In a large saucepan heat the milk, double cream and add the sugar.
In a separate bowl take 1/3 of the warm milky mixture and dilute the corn flower. Pour back in the saucepan and stir until you have a nice thick cream. Add the lemon zest and vanilla extract and let the cream aside to cool down for a minute.
In a bowl beat the eggs and egg yolks and pour them in the cream slowly to avoid having the eggs boiled due to the cream temperature.
Line the puff pastry sheet on the baking tray and pour the cream. Make sure to have some of the pastry sheet left outside the tray and around the edges so that you can fold it in and around the perimeter of the pie.
Bake in the oven for 50 minutes at 180 degrees.
Let the pie cool a bit before serving.