Custard Phyllo Pie with Almonds and Pistachios
- 1 cup plus 2 Tbsp sugar
- 1-1/2 Tbsp cornstarch
- 1/4 tsp kosher salt
- 1 large egg yolk
- 1-1/2 cups plus 2 Tbsp whole milk
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 1 cup raw almonds
- 1/4 cup raw pistachios
- 1 stick unsalted butter, melted
- 10 sheets of phyllo dough
- 3/4 cup water
- 2 Tbsp fresh lemon juice
- In a Medium Saucepan, whisk 2 Tbsp of the sugar with the cornstarch and salt.
- Whisk in the egg yolk, then whisk in the milk and vanilla bean and seeds.
- Bring to a simmer over moderately high heat, whisking constantly, and cook until a loose custard forms, about 3 minutes.
- Strain into a bowl and press a sheet of plastic wrap directly onto the surface of the custard.
- Let cool, then refrigerate until chilled, at least 2 hours.
- Preheat the oven to 350F.
- Toast the almonds and pistachios on a rimmed baking sheet for about 8 minutes stirring occasionally, until lightly browned.
- Transfer to a rack to cool; coarsely chop the nuts.
- Leave the oven on.
- Butter a 9-inch pie plate.
- Set 1 sheet of phylo on a work surface and brush the top with some of the melted butter.
- Arrange the buttered phyllo in the pie plate and sprinkle with 2 Tbsp of the nuts.
- Repeat the process with the remaining phyllo sheets and melted butter, an dmore of the nuts.
- Reserve the remaining nuts.
- Poke holes through and around the phyllo layers with a fork.
- Using scissors, trim the overhanging dough.
- Bake for about 25 minutes, until the phyllo is golden brown and crisp, rotating the pie dish half-way through baking.
- Place the dish on a rack set over a foil-lined rimmed baking sheet.
- Meanwhile, in a small saucepan stir the remaining 1 cup of sugar with the water and lemon juice,
- Bring to a boil over high heat and cook until the syrup thickens slightly, about 4 minutes.
- Slowly drizzle the syrup all over the phyllo crust, including the edge.
- Let cool completely.
- To serve, pour half of the custard into the crust and sprinkle the reserved nuts on top.
- Serve the pie sliced into wedges with the remaining custard on the side.
The pie can be prepared through Step 4 one day ahead. Refrigerate the custard. Let the nuts and phyllo crust stand at room temperature.
This custard phyllo pie is nothing like you had before. Light and not too sweet, you will find yourself on Cloud 9 enjoying every single morsel of this delightful dessert.
Perfect for your daily tea or coffee. Amazing for your girl-friends’ gatherings. Absolutely a must for Holidays, Anniversaries, and Birthday celebrations.
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