Gluten Free Custard Pie

custard pie

Custard Pie! You asked, I listened! A lot of people have been asking me for a Galaktoboureko (γαλακτομπούρεκο) recipe, which is a Greek dessert consisting of semolina custard in filo. Now unfortunately I cannot make anything with filo, as it is not gluten free and trying to get the same consistency of filo using gluten free ingredients is incredibly difficult. So this is my version of a custard pie. It is not too sweet, and not as heavy as a traditional Galaktoboureko.

custard pie

custard pie

custard pie

custard pie

custard pie

custard pie

If you liked this post you may like my Gluten Free Vasilopita! 

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Custard Pie (Gluten Free/Wheat free)

Delicious custard pie. 

Course Dessert
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 8 people
Author The Gluten Free Greek.


  • For the pastry
  • 350g 12oz gluten free plain flour Sainsburys own
  • 150g 5.5 oz icing sugar
  • 175g 6oz butter, chilled and cut into cubes
  • 1 unwaxed lemon, grated zest
  • 2 medium eggs, beaten
  • pinch of salt
  • For the filling
  • 1 3/4 pint whole milk or other if preferred
  • 1 vanilla pod, split lengthways
  • 2 cinnamon sticks
  • 1 unwaxed lemon, grated zest
  • 150g 5.5 oz caster sugar
  • 6 egg yolks
  • 100g 3.5 oz cornflour
  • icing sugar for topping


  1. Make pastry. In a large bowl, mix the flour, icing sugar and pinch of salt and then rub in the butter with hands until you have formed a breadcrumb consistency. 

  2. Add in lemon zest and beat the eggs and add to the bowl. 

  3. Mix with hands to form a dough ball. 

  4. Once ball is formed, wrap in clingfilm and place in fridge for 1 hour. 

  5. Meanwhile, in a large saucepan, place the milk, the cinnamon sticks, the lemon zest and vanilla pod over a low heat. 

  6. Whisk the caster sugar and egg yolks until it forms a mousse consistency. 

  7. Sieve in the cornflour and whisk. 

  8. Strain the milk into a jug and rinse the saucepan. 

  9. Pour the milk from the jug into the mousse from a height a little drop at a time and whisk. 

  10. Pour mixture back into the saucepan on a low heat for 5 mins or so and keep stirring until it thickens. 

  11. Pre-heat oven to 180C /Fan 160c/Gas mark 4

  12. Take the dough ball out of the fridge and roll it out to fit a 10 inch shallow tin. I used icing sugar to stop it sticking. 

  13. Pierce with a fork all over and chill in fridge for 30 mins. 

  14. Take tin out of fridge and pour over the custard. Place in oven for 40 mins. 

  15. Leave to cool and then dust with icing sugar. Enjoy! 

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custard pie


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