Filo Vanilla Custard Pie
This filo vanilla custard pie is really delicious and simple to make. Spirals of crisp wafer-thin, buttery filo pastry, filled with a lemon-scented vanilla custard.
This pie has a similar texture to a bread and butter pudding and comes together really quickly, using common ingredients you probably have at home.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers to know what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: easy.
- TASTE & TEXTURE: crispy, buttery filo pastry filled with the creamiest lemon scented vanilla custard.
- SERVING: great after any meal or with a cup of coffee.
- MAKES: 8 slices
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INGREDIENTS
For this filo vanilla custard pie recipe, all you need are these ingredients:
- Whole milk – is essential in creating the vanilla lemon custard that fills this pie.
- Lemon peel (optional) – used to flavour the custard.
- Butter – for creating crisp buttery pastry layers and enriching the vanilla custard.
- Caster or granulated white sugar – to sweeten the custard.
- Eggs and egg yolks – helps to build structure, add richness and set the custard.
- Vanilla – I use Taylor & Colledge vanilla products, they add a delicious taste to your recipes and enhance the other ingredient flavours: pure vanilla extract, vanilla paste or vanilla pods.
- Filo dough (170g) – creates a crisp buttery pastry to hold our custard.
- Icing sugar and ground cinnamon – add a little more sweetness and that warm cinnamon taste.
WHAT VARIATIONS CAN I MAKE?
- Try topping it with almond slithers or rum soaked raisins prior to being baked.
- Try using orange zest instead of lemon
If you experiment, please leave a comment at the bottom of the post – it’s really helpful to me and other readers to know how you got on. I regularly update these posts and the feedback I receive helps to make the recipes even more useful and interesting.
NUTRITION
Serving: one slice
I have provided some nutrition information as a guide. However, the data can vary for a recipe based on many factors such as precision of measurements, ingredients, or the source of nutrition data.
I make every effort to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients you use in your recipe.
STORAGE AND FREEZING
This filo pie is great served still warm from the oven, as the pastry is nice and crispy. Any leftovers will keep for a day or two.
Freezing: I don’t advise freezing as you want to keep the pastry as crisp as possible. Freezing tends to allow the pastry to absorb moisture thus creating soft pastry and re-heating doesn’t help. For best results make fresh every time.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
TOOLS YOU’LL NEED
Here is some kitchen equipment that I use and recommend for this recipe.
I like the sturdiness of this bowl and its 4-litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer, and dishwasher safe.
These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, great for using as dry storage bowls with lids. The plastic lid of the largest bowl has a removable centre, where one of 3 graters can be used for grating cheese or vegetables.
This brush is both flexible and durable, being able to withstanding extreme temperatures.
Classic round flan mould is ideal for cooking, baking and serving quiches, fruit flans and tarts.
Digital kitchen scales: I highly recommend using metric measurements rather than cup measurements. If you have ever ended up with dry, dense, or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
Filo Vanilla Custard Pie
- 25cm pie or tart dish
INGREDIENTS LIST
Custard
- 400 ml whole milk
- 100 ml double cream (US: heavy cream)
- 100 g granulated sugar
- 1-2 tsp lemon zest
- 2 medium egg yolks
- 2 medium eggs
- 1 tsp pure vanilla extract or 1/4 tsp of vanilla paste
Filo pastry
- 5-6 sheets of filo pastry (approx. 170g)
- 80-100 g butter (melted for brushing on the filo)
Decoration
- 1 ½ tbsp icing sugar (US powdered sugar) (for decorating)
- 1/2 tsp ground cinnamon (decorating)
Preparation
- Preheat the oven to 180°C fan / 400°F / Gas 6 and grease a glass or ceramic 25cm pie dish with some melted butter or line it with baking paper.
- Brush a filo sheet with butter and pull the two long sides towards each other in a pleated pattern.
- Twist it into a spiral or snail shell shape and place it in the centre of the prepared dish. (If you prefer you can also use this method for the whole dish instead of following the next step.)
- Brush another filo sheet with butter and bring the long sides together again in a pleated pattern and coil it around the pastry in the centre. Repeat with the remaining butter and filo until you have filled the dish. Don't over pack the filo as you want to have space for the custard.
- Place the pie dish into the oven for 15 minutes until the filo is nice and golden. Meanwhile make the custard.
- Custard: In a medium bowl, add the whole eggs, egg yolks, vanilla and half of the sugar.
- Add the milk, cream, lemon zest, salt, and the remaining sugar to a medium saucepan and bring to the boil. Whisk occasionally until the sugar has dissolved.
- Once the sugar has dissolved, whisk the egg and sugar mixture for about 30 seconds until it becomes a little frothy. Then pour the milk in a steady stream onto the egg mixture whisking continuously.
- As soon as the filo has partially baked, remove it from the oven and pour the custard over the top into all the crevasses.
- Baking: Place it back in the oven for 18-20 minutes until the top is golden brown and the custard has puffed up.
- Remove from the oven, sprinkle with the icing sugar and cinnamon while hot, and then allow it to cool completely.
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