PHYLLO-CUSTARD PIE

Phyllo-Custard Pie image

Yield Serves 10 to 12

Number Of Ingredients 11

1 3/4 cups sugar
2/3 cups water
2 cinnamon sticks, broken in half
1 teaspoon grated orange peel
1/2 cup semolina flour*
3 cups whole milk
11 tablespoons (about) unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
10 fresh phyllo pastry sheets or frozen, thawed
*Available at specialty foods stores, Italian markets and some supermarkets.

Steps:

Stir 1 1/4 cups sugar and 2/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Add cinnamon sticks and 1/2 teaspoon orange peel and simmer 2 minutes. Set syrup aside to cool.
Preheat oven to 350°F. Mix semolina and 1/2 cup sugar in heavy medium saucepan. Whisk in milk and 4 tablespoons melted butter; bring to boil, whisking occasionally. Boil until mixture is thick and creamy, whisking constantly, about 3 minutes. Remove from heat. Whisk eggs and 1/2 teaspoon orange peel in medium bowl to blend. Gradually whisk in semolina mixture. Mix in vanilla. Cool filling completely.
Lightly butter 10-inch glass pie dish. Place 1 phyllo sheet in bottom of dish. Brush with melted butter. Top with second sheet. Continue layering with 3 more sheets, brushing each with butter. Spoon filling into dish. Top with 5 more phyllo sheets, brushing each with butter. Using scissors, trim excess phyllo from sides of dish. With very sharp knife, score tip of phyllo sheets, forming diamond pattern.
Bake pie until phyllo is golden brown and filling is set, about 45 minutes. Transfer pie to rack. Immediately strain 1 cup cooled syrup over pastry. Cool completely. Cut into wedges and serve.