Galatopita - Baked Semolina Milk Pie

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4.19 from 32 votes

Galatopita - Baked Semolina Milk Pie

A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!

Prep Time15

Cook Time1

Course: Dessert

Cuisine: Greek

Keyword: Oven baked, pie, pudding

Servings: pieces

Calories: 267kcal

Equipment

1 - 9-inch Springform tin

Ingredients

1250 ml (5 cups) whole milk
170 grams (¾ cup + 2 tbsp) sugar
⅔ teaspoon ground cinnamon
½ orange zested
1 (9 grams packet) vanilla sugar
2 eggs
2 egg yolks
150 grams (⅔ cup + 1 tbsp) fine semolina
50 grams (3 ½ tbsp) butter
15 grams (1 tbsp) butter melted

To Serve With:

honey, or icing sugar
ground cinnamon

Instructions

Preheat oven to 175°C / 350°F.
Grease a round 9-inch (23 cm) springform cake tin with butter and set it aside.
In a bowl whisk together the eggs, egg yolks, and half of the sugar until slightly foamy. Set aside.
Add the milk, the remaining amount of sugar, orange zest, vanilla, and cinnamon to a cooking pot. Heat the milk over medium heat until steamy hot.
NOTE: Use a cooking pot that's at least 4 quarts ( 4 liters) so you won't burn when the semolina starts to bubble later on.
Remove from the heat and using a ladle start to add spoonfuls of the hot milk into the eggs while constantly whisking the eggs with a whisk.
Once you have added half of the milk to the eggs, transfer everything back to the pot.
Place the pot back on the heat (medium heat) and gradually add in the semolina while constantly stirring with the whisk.
The cream will start to thicken. Keep stirring until it starts to bubble. Cook for 1 minute from the time it starts to make explosive bubbles. At this point, you have to stir constantly and vigorously so the cream won't come out of the pot.
Remove from the heat and mix in the butter.
Transfer the cream to the butter-greased tin and smoothen its surface with a spoon. And brush the melted butter on top.
Bake for about 50 minutes or until deep golden and the surface starts to brown. It's going to be jiggly when you take it out of the oven but will set as it cools.
Let the Galatopita sit for at least 45 minutes before cutting and serving. It's going to be very creamy and soft while it's still warm. And become like thick custard pie when cooled.
When about to serve, remove the cake ring and cut the pie into 10 pieces. You can serve each piece either with honey and cinnamon, or icing sugar and cinnamon.
You can keep this pie in the fridge for up to 4 days.

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