How often do you eat desserts? What if desserts weren’t all packed with unhealthy fats and sugar? There wouldn’t be a problem then if we had them more often, right? With that thought in mind, I decided to make this scrumptious Honey Pie Recipe. It doesn’t contain any sugar at all. Just honey. Plus it’s made with goats milk, therefore a lot healthier.
How It’s Made
You make it by adding a few layers of phyllo as a base and then add the honey custard cream on top. Once it’s baked and ready to be served you drizzle some extra honey and cinnamon on top. And if you like walnuts as well.
This Honey Custard Pie Recipe is pretty similar to our traditional Greek Syrupy Custard Pie (Galaktoboureko) which is of course packed with sugar but sooo good.
This Honey Pie though has a different kind of sweetness. It’s filled with warm flavors and kind of takes you back in time. It has that comforting homey flavor to it. The warm custard along with the honey and cinnamon makes you wanna sit back and relax enjoying this hearty pie.
Why Goat’s Milk?
For one it’s much healthier than cow’s milk. About 50% of people who experience lactose intolerance can easily consume goat’s milk without any problem at all. The reason is that for one, goat’s milk contains less lactose than cow’s milk. And for two, the fat molecules in goat’s milk are smaller which makes it easier to digest. Other than this, goat’s milk is more nutritionally wholesome since it contains almost twice the number of fatty acids that can be found in cow’s milk.
All in all, it’s a delicious, comforting and very nutritious custard pie recipe. Which really makes you run out of reasons as for –Why not to have some?
Greek Honey Custard Pie Recipe With Phyllo (Sugar-Free)
For The Cream:
- 1 litter goat milk
- 140 grams honey
- 3 large eggs
- 120 grams fine semolina
- orange zest
- 1 teaspoon vanilla extract
For The Phyllo Base:
- 4 phyllo pastry sheets
- 70 grams butter
- 150 grams honey
- 15 grams ground cinnamon
- Optional: chopped walnuts
For The Cream:
- In a cooking pot whisk together the milk and honey.
- Heat over medium-high heat by whisking constantly.
- In a medium-sized mixing bowl, whisk the eggs.
- Once the milk reaches a boiling point, start pouring it into the eggs. Small drops at a time while whisking the eggs constantly.
- Once you have added at least half the amount of milk into the eggs, transfer back to the pot . Add the orange zest and vanilla extract.
- Add the semolina and keep whisking until bubbles start to form on the surface. At this point the cream will start to thicken cook for 1-2 minutes more until cream thickens sufficiently. Remove from heat and set aside.
For The Phyllo Base:
- Preheat oven to 170°C / 338°F.
- Melt the butter. Grease a 12-inch round baking pan with some of the butter.
- Take 1 phyllo pastry sheet and cover the bottom of the pan. Grease the phyllo with butter.
- Add 3 more phyllo sheets the same way. Greasing each one very well and making sure that the bottom of the pan is covered on all sides.
- Add the cream and spread it evenly with a spoon. Take the excess phyllo that hangs out of the pan and roll it inwards on top of the cream. In order to give a crumbly pie edge look.
- Bake for aproximately 30 minutes. Until both the phyllo and the cream get a nice golden brown color.
For The Topping:
- Let pie reach room temperature. Than sprinkle with honey and cinnamon. And walnuts if you like.
- Cut to 8 pieces and serve!