Filo Vanilla Custard Pie

The recipe, step by step

This filo vanilla custard pie is wonderfully simple to make, with crisp spirals of buttery filo pastry baked around a creamy, lemon-scented vanilla custard.

I love the contrast in this dessert. The exposed edges of the filo become beautifully golden and crisp, while the pastry underneath absorbs some of the custard and becomes soft and almost pudding-like. It reminds me a little of bread and butter pudding, but with those delicate, flaky filo layers running throughout.

The pie comes together quickly using everyday ingredients, and there is no pastry rolling or complicated shaping involved. Simply butter and pleat the filo, arrange it in the dish, give it a short bake, then pour over the vanilla custard and return it to the oven.

For another simple homemade custard recipe, try my Homemade Vanilla Custard, which is lovely served warm with fruit pies, puddings and tarts.

Recipe Highlights

• Ease: Easy, with no pastry rolling required.
• Taste: Rich vanilla custard with fresh lemon and warm cinnamon.
• Texture: Crisp, buttery filo edges surrounding a soft, creamy baked custard.
• Serving: Lovely after a meal or served with a cup of coffee.
• Quantity: 8 slices.
• Dish: 25 cm pie or tart dish.
• Preparation: 15 minutes.
• Baking: Up to 35 minutes.
• Total: 50 minutes.

Why You’ll Love This Filo Vanilla Custard Pie

The way the filo is arranged makes this pie look much more elaborate than it actually is.

Each sheet is brushed with melted butter, loosely pleated and then coiled into the dish. As the pastry bakes, all those folds create crisp golden ridges and plenty of little spaces for the custard to flow into.

Partially baking the filo before adding the custard is also important. It gives the pastry time to crisp and develop some colour before the liquid filling is added.

Meanwhile, the custard itself is straightforward. Whole milk and double cream provide richness, eggs help it set, and vanilla and lemon zest give it a fresh, fragrant flavour.

A final dusting of icing sugar and cinnamon is all it needs once it comes out of the oven.

Ingredients and Substitutions

Vanilla Custard

• Whole milk: Use 400 ml whole milk. This forms the main liquid base of the custard.
• Double cream: Use 100 ml double cream, also known as heavy cream in the US. It adds richness and gives the custard a smoother texture.
• Granulated sugar: Use 100 g granulated sugar. Half is mixed with the eggs and the remainder is heated with the milk and cream.
• Lemon zest: Use 1–2 teaspoons finely grated lemon zest. It gives the custard a fresh citrus note that works beautifully with vanilla.
• Egg yolks: Use 2 medium egg yolks for extra richness.
• Whole eggs: Use 2 medium eggs. Together with the yolks, these help the custard set as it bakes.
• Vanilla: Use 1 teaspoon pure vanilla extract or ¼ teaspoon vanilla paste.

Filo Pastry

• Filo pastry: Use 5–6 sheets of filo pastry, approximately 170 g in total.
• Butter: Use 80–100 g melted butter for brushing the filo pastry and greasing the dish.

Decoration

• Icing sugar: Use 1½ tablespoons icing sugar, also known as powdered sugar, for dusting the finished pie.
• Ground cinnamon: Use ½ teaspoon ground cinnamon for a warm, aromatic finish.

Nigel recommends

Vanilla Bean Paste

Vanilla bean paste works beautifully in this baked custard, adding a rich vanilla flavour and visible vanilla seeds that complement the fresh lemon zest.

Ingredient

Nielsen Massey

Vanilla Bean Paste

Rich vanilla bean paste with a concentrated vanilla flavour and visible vanilla seeds, ideal for cakes, biscuits, custards, creams and glazes.

Why I recommend it → Shop at Amazon UK

Some retailer links may be affiliate links. Recommendations remain editorially independent.

How to Make Filo Vanilla Custard Pie

Prepare the Dish and Filo

1. Preheat the oven: Heat the oven to 180°C fan / 400°F / Gas 6. Grease a 25 cm glass or ceramic pie dish with some of the melted butter, or line the dish with baking parchment.

2. Pleat the first filo sheet: Lay out one sheet of filo pastry and brush it with melted butter. Pull the two long sides towards each other to create a loose pleated or concertina shape.

3. Make the centre spiral: Twist the pleated filo into a spiral or snail-shell shape and place it in the centre of the prepared dish. You can continue making individual spirals for the whole pie if you prefer.

4. Add the next filo sheet: Brush another sheet of filo with melted butter, then bring the two long sides together again to make a pleated strip. Coil this strip around the pastry spiral already in the centre of the dish.

5. Fill the dish: Continue buttering, pleating and coiling the remaining filo sheets around the centre until the dish is filled. Do not pack the filo too tightly, as you need enough gaps between the folds for the custard to flow through.

Partially Bake the Filo

6. Bake the pastry: Place the dish in the oven and bake the filo for 15 minutes, until it has started to become crisp and golden. Prepare the custard while the pastry is baking.

Make the Vanilla Custard

7. Prepare the eggs: Place the 2 whole eggs, 2 egg yolks, vanilla and half of the 100 g sugar in a medium mixing bowl.

8. Heat the milk mixture: Pour the 400 ml milk and 100 ml double cream into a medium saucepan. Add the 1–2 teaspoons lemon zest and the remaining sugar.

9. Bring to the boil: Heat the milk mixture until it reaches the boil, whisking occasionally until the sugar has completely dissolved.

10. Whisk the eggs: Once the sugar has dissolved, whisk the egg and sugar mixture for approximately 30 seconds, until it becomes slightly frothy.

11. Temper the eggs: Slowly pour the hot milk mixture into the eggs in a steady stream, whisking continuously so everything combines smoothly.

Add the Custard and Finish Baking

12. Add the custard: As soon as the filo has completed its initial 15-minute bake, remove the dish from the oven. Carefully pour the custard over the pastry, making sure it runs down into all the folds and crevices.

13. Bake again: Return the pie to the oven and bake for another 18–20 minutes, until the exposed filo is golden brown and the custard has puffed and set.

Decorate

14. Finish the pie: Remove the pie from the oven and, while it is still hot, sprinkle over the 1½ tablespoons icing sugar and ½ teaspoon cinnamon.

15. Cool: Leave the filo vanilla custard pie to cool before slicing and serving.

Variations

Use Orange Instead of Lemon

Replace the lemon zest with orange zest for a warmer citrus flavour.

Add Almonds

Scatter some slivered or flaked almonds over the filo before the final bake for additional crunch.

Add Rum-Soaked Raisins

Rum-soaked raisins can be scattered between the filo folds before the custard is added for a richer variation.

Change the Vanilla

The recipe allows either 1 teaspoon pure vanilla extract or ¼ teaspoon vanilla paste.

Vanilla paste gives you a more concentrated flavour along with the characteristic little vanilla seeds.

Nigel’s Recipe Tips

Keep the Filo Covered While You Work

Filo pastry dries very quickly once exposed to air.

Keep the sheets you are not currently using covered with their packaging or a clean, slightly damp tea towel while you assemble the pie.

Butter Each Sheet

Brush the filo with melted butter before pleating it.

The butter helps separate the delicate layers so they bake crisp and golden rather than sticking together.

Don’t Pack the Pastry Too Tightly

This is particularly important.

The custard needs to be able to flow between the pleats and spirals. Leave some space around the pastry rather than compressing everything tightly into the dish.

Partially Bake the Filo First

The initial 15-minute bake gives the pastry a chance to crisp before the custard is added.

Skipping this stage would leave much more of the filo sitting in liquid before it has had a chance to colour.

Pour the Hot Milk Slowly

When combining the hot milk mixture with the eggs, pour it in a thin, steady stream while whisking continuously.

This gradually raises the temperature of the eggs and helps the custard stay smooth.

Get the Custard Into the Crevices

Pour slowly and move around the dish so the custard finds its way between all the folds of filo.

Those little pockets of creamy custard surrounded by crisp pastry are one of the best parts of the finished pie.

Look for a Puffed Custard

After the second bake, the custard should have puffed up and the exposed filo should be deeply golden.

The final baking stage takes approximately 18–20 minutes.

Dust While Warm

Sprinkle the icing sugar and cinnamon over the pie shortly after it leaves the oven.

This gives the surface a lovely lightly spiced finish.

Frequently Asked Questions

What Is Filo Vanilla Custard Pie?

It is a baked dessert made by arranging buttered, pleated filo pastry in a pie dish, partially baking it until crisp and then pouring a vanilla and lemon custard through the pastry before baking it again.

How Many Filo Sheets Do I Need?

Use 5–6 sheets, approximately 170 g in total.

Does the Filo Need to Be Baked Before Adding the Custard?

Yes.

Bake the buttered filo for 15 minutes first, then pour over the custard and bake for another 18–20 minutes.

Can I Use Orange Instead of Lemon?

Yes. The existing recipe suggests orange zest as an alternative to lemon.

Why Shouldn’t I Pack the Filo Tightly?

Leaving space between the folds allows the custard to run into the crevices rather than sitting only on the surface.

Is This Pie Best Served Warm or Cold?

It is particularly good while still a little warm, when the exposed filo is at its crispiest.

Any leftovers can also be eaten chilled.

Tools You’ll Need

• 25 cm glass or ceramic pie or tart dish
• Medium saucepan
• Medium mixing bowl
• Pastry brush
• Whisk
• Fine grater or zester
• Digital kitchen scales
• Measuring jug
• Baking parchment, optional

Storage and Freezing

Storing

This pie is at its best when freshly baked, while the exposed filo pastry is still crisp.

Store any leftovers covered in the refrigerator and eat them within 1–2 days.

The pastry will naturally soften as it sits with the custard, so the texture will be different from when freshly baked.

Freezing

I don’t recommend freezing this filo custard pie.

Freezing and thawing allows the delicate filo pastry to absorb moisture, making it soft rather than crisp, and reheating does not fully restore that original texture.

For the best result, make this dessert fresh.

Nutrition

Serving: One slice.

Calories: 358 kcal · 18% DV
Total Fat: 17.67 g · 25% DV
Carbohydrates: 26.65 g · 10% DV
Sugars: 10.39 g · 12% DV
Protein: 5.56 g · 11% DV
Sodium: 138.72 mg · 7% DV
Fibre: 0.61 g · 2% DV

% Daily Values are based on a 2,000-calorie diet.

Nutrition information is provided as an estimate and may vary depending on the ingredients, brands and serving size used.

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