Milk Pie with vanilla ice cream & petimezi syrup

A comforting, homely dessert that has been enjoyed in Greek homes for generations. While the basic recipe is quite simple, regional variations might include additions like honey, orange zest, or layers of phyllo pastry for added texture.



Ingredients & Preparation instructions


  • 3lt Milk
  • 400gr Coarse semolina
  • 750gr Sugar
  • 2 pieces Eggs
  • 2 sachets Vanilla powder
  • 50gr Cinnamon powder
  • 150ml "Petimezi" (grape molasses syrup)
  • 1kg Vanilla ice cream


  1. Butter a baking dish and lightly sprinkle it with sugar and cinnamon.
  2. Heat the milk in a saucepan until it is warm but not boiling.
  3. Add the sugar and semolina to the warm milk, stirring continuously until the mixture becomes thick.
  4. In a separate bowl, beat the eggs. Then, gradually add the beaten eggs to the semolina mixture, stirring constantly to incorporate them well.
  5. Pour the thickened mixture into the prepared baking dish. Sprinkle the top with a layer of sugar and cinnamon to create a crust during baking.
  6. Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for one hour or until the top is golden and the custard is set.
  7. Allow the dish to cool. Once cooled, cut it into pieces according to your preference.
  8. Serve each piece with a scoop of vanilla ice cream and a drizzle of "petimezi" (grape molasses syrup)