Greek Recipes

Greek and Cypriot recipes

Custard Pie – Galatopita

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.

Custard Pie - Galatopita

Custard Pie – Galatopita

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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