Condensed Milk Custard Filo Pie

Ingredients

For the Custard Filling:

• 1 can (14 oz) sweetened condensed milk
• 3 large eggs
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• Optional: 1/2 teaspoon ground cinnamon or nutmeg for added warmth

For the Filo Crust:

• 8–10 sheets filo pastry (store-bought or homemade)
• 1/2 cup (1 stick) unsalted butter , melted
• Optional: 2 tablespoons sugar (for sprinkling between filo layers)

For Garnish:

• Powdered sugar (for dusting)
• Optional: Fresh berries, honey drizzle, or a sprinkle of cinnamon

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) . Grease a 9-inch round or square baking pan and line it with parchment paper.

Step 2: Prepare the Custard Filling

1. In a mixing bowl, whisk together the sweetened condensed milk , eggs , whole milk , and vanilla extract until smooth and well combined.
2. Optional: Add a pinch of cinnamon or nutmeg for extra flavor.

Step 3: Assemble the Filo Layers

1. Place one sheet of filo pastry into the prepared baking pan, allowing the edges to hang over the sides. Brush generously with melted butter .
2. Repeat with additional sheets of filo, brushing each layer with butter. Optionally, sprinkle a little sugar between every 2–3 layers for added sweetness and crunch.
3. Leave the excess filo hanging over the edges—you’ll fold it over the top later.

Step 4: Add the Custard Filling

1. Pour the prepared custard filling evenly over the layered filo pastry in the pan.

Step 5: Seal the Pie

1. Fold the overhanging filo edges over the top of the custard, creating a rustic, layered effect. Brush the top with more melted butter for a golden finish.
2. Add any remaining filo sheets on top if desired, brushing with butter between each layer.

Step 6: Bake the Pie

1. Bake for 40–45 minutes , or until the custard is set (it should jiggle slightly but not be liquidy) and the filo pastry is golden brown and crispy.
2. If the top is browning too quickly, loosely cover the pie with aluminum foil during the last 10 minutes of baking.

Step 7: Cool and Serve

1. Let the pie cool in the pan for at least 30 minutes before slicing. This allows the custard to set fully.
2. Dust generously with powdered sugar and garnish with fresh berries, a drizzle of honey, or a sprinkle of cinnamon, if desired.
3. Slice and serve warm or at room temperature.

Tips and Variations

• Add Texture: Stir in toasted nuts (like almonds or walnuts) or shredded coconut into the custard for extra crunch.
• Make It Citrusy: Add a tablespoon of lemon or orange zest to the custard for a refreshing twist.
• Gluten-Free Option: Use gluten-free filo pastry (available in some stores) to make this dessert gluten-free.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days . Reheat gently in the oven to restore crispiness.
• Freeze Option: Freeze slices of the pie (wrapped tightly) for up to 1 month . Thaw in the fridge and reheat before serving.

Why You’ll Love This Filo Pie

• Crispy and Creamy: The contrast between the flaky filo layers and the rich custard is irresistible.
• Simple Ingredients: Made with pantry staples like condensed milk, eggs, and filo pastry.
• Versatile: Perfect for holidays, dinner parties, or anytime you want something indulgent.
• Customizable: Add your favorite flavors or toppings to make it unique.
• Crowd-Pleasing: Whether served warm or chilled, this pie is sure to wow your family and friends.

This Condensed Milk Custard Filo Pie is a decadent dessert that’s as beautiful as it is delicious. With its golden, crunchy filo layers and creamy, sweet custard filling, it’s the ultimate treat for anyone with a sweet tooth. Whip up this masterpiece for your next gathering—or just because—and watch how quickly it disappears!