Greek Chocolate Milk Pie (Galatopia)
Milk pie, or galatopia, is a classic Greek dessert that I’ve always loved. It has a light, custardy texture, and it’s not too sweet. This Greek “Chocolate Milk” variation on a traditional galatopia, and the perfect dessert to cap off a big meal.
Traditionally, galatopia is made using semolina flour, a high-protein wheat flour, but my family has always made it with all-purpose flour, since that’s what we always have in the pantry.
You’ll make the custard on the stovetop and pour it into a pie plate. Lastly brush the top with a thick layer of egg wash, which gives the pie a beautiful, glossy, blistered sheen. The only difficult part is letting it cool completely before you slice into it. The pie needs the time to fully set.
If you like this Greek Chocolate Milk Pie (Galatopia), you’ll love my Three Ingredient Greek Yogurt Cake and my Healthy Whole Orange Blender Cake.
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Greek Chocolate Milk Pie (Galatopia)
Ingredients
- 3 tbsp unsalted butter, plus extra for greasing
- 2 tbsp cacao powder
- 3 cups whole milk
- 2 eggs
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 2 tbsp arrowroot powder (or cornstarch)
- ¼ tsp salt
- ¾ cup dark chocolate chips
Topping
- 1 egg
- 2 tbsp granulated sugar
- 2 tbsp water
- 2 tsp cacao powder
Instructions
- Preheat the oven to 350°F. Grease a 9-inch pie plate (preferably deep dish) with butter, then sprinkle it all over with a little cacao powder, tapping out the excess.
- Put the milk in a medium saucepan and set over medium heat. Let it warm up just until it starts steaming, stirring every now and then.
- In a mixing bowl, whisk together the eggs, sugar, flour, tapioca starch, 2 tablespoons cacao powder, and salt until smooth.
- Once the milk is heated, gradually whisk about 1 cup of it into the chocolate-egg mixture, to temper the eggs. Then whisk the chocolate mixture into the sauce pan. Continue whisking constantly, with the pan over medium heat, until the mixture thickens to a pudding-like consistency, 2 to 5 minutes.
- Remove the pan from the heat and whisk in the 3 tbsp butter and the chocolate chunks, until smooth.
- Scrape the mixture into the prepared pan, smoothing the surface.
Topping:
- Whisk all ingredients together in a small bowl until evenly combined. Gently brush this over the surface of the pie.
- Transfer the pan to the oven and bake until the topping is browned, with the center set but still jiggly, 45 to 50 minutes. Cool completely. Then slice into wedges and serve at room temperature.
Notes
- Leftover pie will keep, covered, in the refrigerator for 3 days.
Nutrition
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