Ruffled Custard Pie

It’s de-lightful, it’s de-licious, it’s de-lovely! And it makes me sing obscure musical songs. # 129: Ruffled Custard Pie

This is what it would be like if French toast was Cinderella and it got dressed up for the ball. Delicate layers of buttery phyllo dough snuggled up with a velvety vanilla custard. Drooling yet? Yep, me too. I’m making another one of these next week with cinnamon and fresh berries – I can’t wait!

I got the idea from Smitten Kitchen when she posted a recipe for ruffled milk pie. I did a double-take – what on earth is milk pie with ruffles? Part of me thought there might be Ruffles potato chips involved. The power of a catchy recipe title, I’m tellin’ ya.

From what I can find, this is a fancy take on the classic Greek dessert called Galaktoboureko. It’s a custard with phyllo layered on top and it’s typically served sliced in squares. This custard doesn’t involve semolina like Galaktoboureko does and it isn’t topped with a honey syrup, but besides that they have the same ingredients!

I can’t bring myself to make my own phyllo dough. It’s just so time-consuming and I know I’ll never be able to get it as thin as I really want without a machine. Having said that, if you’ve ever made it from scratch, let me know. All I really need is one person telling me that it’s doable and I just might attempt it.

After defrosting the dough in the fridge overnight and leaving it out at room temperature for 30 minutes, I unrolled it and covered it with parchment paper and a damp cloth. It’s just so thin and finicky.

Make sure to have your pan/dish prepped in it’s butter jacket first! And preheat that oven y’all. Ain’t nobody got time to preheat an oven after you’ve finished prepping a bake.

Ready to get your Picasso on? Paint on that butter like it’s a masterpiece.

Remember those paper fans we’d make as kids? Bring that skill out of storage and fold/scrunch up the buttered dough into one folded line.

Then roll, roll, roll your dough, gently into a rosette. Merrily merrily . . . I’m done, I promise.

How cute! Now do it 6 or 7 more times.


You want it nice and crispy before adding the custard so you don’t end up with a large custard mush. It would still be yum but the texture would be a lil weird.

Back to the French toast parallels, all you need for this cold custard is milk/cream, eggs, salt, vanilla and sugar. The recipe called for milk but I had cream on hand soo.. nuff said.


All it needed was a dainty dusting of powdered sugar. And a cup of tea, naturally.

Happy munching!

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