Ingredients

This is an unusual open-faced pie inspired by the Middle Eastern traditions.
The buttered phyllo sheets are layered with mixed nuts – all baked.
Then the whole pie is drenched with syrup and filled with custard.
• 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

Instructions

Step 1
1. In a Medium Saucepan, whisk 2 Tbsp of the sugar with the cornstarch and salt.
2. Whisk in the egg yolk, then whisk in the milk and vanilla bean and seeds.
3. Bring to a simmer over moderately high heat, whisking constantly, and cook until a loose custard forms, about 3 minutes.
4. Strain into a bowl and press a sheet of plastic wrap directly onto the surface of the custard.
5. Let cool, then refrigerate until chilled, at least 2 hours.
Step 2
6. Preheat the oven to 350F.
7. Toast the almonds and pistachios on a rimmed baking sheet for about 8 minutes stirring occasionally, until lightly browned.
8. Transfer to a rack to cool; coarsely chop the nuts.
9. Leave the oven on.
Step 3
10. Butter a 9-inch pie plate.
11. Set 1 sheet of phylo on a work surface and brush the top with some of the melted butter.
12. Arrange the buttered phyllo in the pie plate and sprinkle with 2 Tbsp of the nuts.
13. Repeat the process with the remaining phyllo sheets and melted butter, an dmore of the nuts.
14. Reserve the remaining nuts.
Step 4
15. Poke holes through and around the phyllo layers with a fork.
16. Using scissors, trim the overhanging dough.
17. Bake for about 25 minutes, until the phyllo is golden brown and crisp, rotating the pie dish half-way through baking.
18. Place the dish on a rack set over a foil-lined rimmed baking sheet.
Step 5
19. Meanwhile, in a small saucepan stir the remaining 1 cup of sugar with the water and lemon juice,
20. Bring to a boil over high heat and cook until the syrup thickens slightly, about 4 minutes.
21. Slowly drizzle the syrup all over the phyllo crust, including the edge.
22. Let cool completely.
Step 6
23. To serve, pour half of the custard into the crust and sprinkle the reserved nuts on top.
24. Serve the pie sliced into wedges with the remaining custard on the side.

Notes