If you’re looking for an easy and super forgiviing way to play with store-bought filo, you’ve arrived at the right place! I had some sheets of filo leftover from before, that were perfect to make this milk pie recipe. Just remember to take out your frozen filo pack out of the freezer the night before. Defrosted filo can keep in the fridge for 2-3 days.
I love custard in any form or shape and when I stumbled upon this recipe using filo + cute ruffled roses, I just had to make it. The ingredients are simple too, only 7 and most likely you already have them around. So, if you’ve been on the fence about using filo and dreading working with filo, I encourage you to be brave and try this recipe. You will feel empowered and look like the hero/heroine you are presenting this FANTASTIC WOW pie for dessert at your next diner party.
INGREDIENTS
- 5 TBSP unsalted butter
- 10-12 sheets store-bought filo, defrosted
- 3 large eggs
- 1/2 tsp kosher salt
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp whole mllk
- Powered sugar, for dusting
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly butter a 9″ round cake pan or glass pie.
Optional if you wish to remove the pie in one piece after baking. I didn’t use parchment since I used a glass pie. Place a large sheet of parchment paper that fits on the bottom of the cake pan and enough to go up the sides of the pan as well, creasing as needed.
Working quickly, unroll your sheets of filo. Gently lift and place one sheet of filo on yoru work space. Using a brush, butter first filo sheet and then use your fingers to scrunch it the long way into a loose fan-like strip.
If any filo breaks or tears, no worries – just press it all together.
Carefully wind up into a loose and messy spiral. Place in the middle of the prepared buttered bakeware.
Repeat the above steps with remaining filo sheets, making as many ruffle spirals to fill up your pan.
Bake for 20-25 minutes, checking at 20mins until filo is a nice golden brown and crisp. Remove from oven to let cool down for ~10 minutes, while you prepare the custard next. Leave the oven on.
In a medium bowl, whisk eggs, sugar, salt and vanilla extract. Pour in milk, continuing to whisk the whole time.
Once the 10 minutes of the baked filo cooling down is up, pour custard all over the baked filo. Bake for 15-20 minutes, until the custard is set.
Let cool slightly. Before serving, generously dust with powdered sugar.
IDEAS TO PLAY WITH:
- Add on any flavors of your choice to the custard. A traditional recipe uses lemon peel + cinammon stick infused in the milk.
- Easy to scale pie to any size. Pack more tightly with more filo or pretty loose that I made (‘coz I enjoy more custard in my pie).
- Traditionally, the pie is spiraled from the center, where you keep winding the ribbons around until the whole bottom is filled. But I actually like these roses filo better as they come out prettier for presentation.
Pro Tip: Leftovers keep well in the fridge and stay crisp.
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