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Greek Honey Pie: Authentic

Indulgent Greek Honey Pie: Authentic Flavor in Every Bite

Indulge in the authentic flavor of Greek Honey Pie, a creamy custard encased in flaky phyllo crust.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Phyllo Dough Keep covered to prevent drying.
  • ½ cup Unsalted Butter Can substitute with oil for lighter option.
For the Custard
  • 1 cup Granulated Sugar Alternative sweeteners can be used.
  • 3 cups Whole Milk Can substitute with almond or oat milk.
  • ¼ cup Fine Semolina Flour Can be replaced with cornstarch for gluten-free.
  • 2 large Eggs No suitable replacement noted.
  • 4 large Egg Yolks No suitable replacement noted.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 1 tablespoon Lemon Zest Can use orange zest for a twist.
For the Syrup
  • 1 cup Water
  • 1 cup Honey Greek thyme honey recommended.
  • 1 stick Cinnamon Stick Ground cinnamon can be a substitute.
  • 1 piece Strip of Lemon Peel Fresh lemon zest can also be used.
  • 1 tablespoon Lemon Juice Freshly squeezed is ideal.
For Garnish
  • 1 teaspoon Ground Cinnamon Alternatives include nutmeg.
  • ½ cup Chopped Walnuts or Pistachios Optional toppings.

Equipment

  • Medium saucepan
  • Baking Dish
  • Whisk
  • spatula
  • Knife

Method
 

Step‑by‑Step Instructions
  1. Prepare the Honey Syrup: In a medium saucepan, combine granulated sugar, water, honey, a cinnamon stick, and a strip of lemon peel. Bring to a boil, then simmer gently for 8–10 minutes. Cool completely.
  2. Make the Custard: In another saucepan, heat whole milk with sugar until steaming. Whisk together semolina flour, eggs, and egg yolks until smooth. Gradually add hot milk while whisking, then return to heat and cook until thickened.
  3. Preheat the Oven and Prepare the Dish: Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
  4. Layer the Phyllo Dough: Cover phyllo with a damp cloth. Lay one sheet in the dish, brushing with melted butter. Repeat with 6-8 layers.
  5. Pour in the Custard: Once thickened, pour custard over the phyllo crust, smoothing the surface.
  6. Finish Layering the Phyllo: Layer more phyllo sheets over custard, brushing each with butter. Score the top layer for easy slicing.
  7. Bake the Pie: Bake for 45–55 minutes until golden brown and firm.
  8. Add the Honey Syrup: Pour cooled syrup over warm pie and let it cool completely before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 130mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Notes

Keep phyllo covered while working; stir custard constantly to avoid lumps; cool syrup before adding to pie.

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