Although milk is the main ingredient of milk pie, the pie has a solid consistency.
Galatopita (milk pie) is a tasty Greek dessert that is convenient to make. Not only does it require few ingredients, but its ingredients are common to most kitchens. Despite the abundance of milk needed to prepare the pie and the creamy consistency of its combined ingredients, the pie solidifies nicely after baking in the oven. Its texture and lack of crust are what set it apart from a similar dessert, Galaktoboureko. Galaktoboureko shares many of the same ingredients, but its texture is more liquidy, it has a phyllo dough crust, and it tends to resemble a custard more than a pie. Add some sweetness to milk pie by topping it with fruit preserves, and serve it year-round with wine or milk.
Instructions
1. Bring milk to a rolling boil in a saucepan. To prevent a skin from forming, make sure not to scald the milk.
2. Add the semolina, butter and sugar to the milk, stirring gently and continuously with a whisk until the mixture thickens.
3. Take the saucepan off the heat to let the mixture cool for a moment.
4. Beat the eggs in a mixing bowl and slowly whisk them into the mixture in the saucepan. Doing this will prevent the eggs from cooking as they are exposed to the saucepan mixture.
5. Pour the mixture into a deep greased pie dish, and bake at 350 degrees F for one hour.
6. Let the pie sit in the oven for 15 minutes after the heat has been turned off.
7. Dust the pie with powdered sugar and cinnamon, and serve it as is or topped with raspberry preserves.
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