Condensed Milk Custard Filo Pie

There’s something magical about cozy afternoons when the kitchen smells like warm custard and crisp pastry. This Condensed Milk Custard Filo Pie is one of those comforting desserts I turn to when I want something sweet and simple, yet elegant. I made this on a rainy Sunday once with what I had in the pantry, and it turned out to be an instant favorite. It’s now one of my go-to recipes when I want a no-fuss dessert that still feels special—whether it’s for a family dinner, a tea-time treat, or a last-minute get-together.

Why You’ll Love This Recipe

1. Creamy meets crisp
The combination of soft, sweet custard and golden, flaky filo pastry is simply irresistible. Every bite is a contrast of textures that keeps you coming back for more.

2. Pantry-friendly ingredients
With just a can of condensed milk, a few eggs, milk, and some filo, you’ve got yourself a pie. It’s made with staples you likely already have on hand.

3. No complicated steps
This is an incredibly easy dessert to make. There’s no need for blind baking, fancy techniques, or hard-to-find ingredients.

4. Perfect for any occasion
Whether you’re serving this at brunch, as a weeknight dessert, or with coffee during a visit from friends, it fits right in.

5. Customizable and forgiving
You can add spices, citrus zest, or serve it with fruit—it’s easy to make this pie your own.

Ingredients & Substitutions

1 can (395 grams) sweetened condensed milk
This gives the pie its rich, sweet custard flavor and creamy texture. If you don’t have condensed milk, you can try using evaporated milk and adding extra sugar, but the result won’t be quite as silky or sweet.

1 cup milk
Whole milk adds a smooth consistency, but you can also use 2% or even a dairy-free option like oat or almond milk.

3 large eggs
These help set the custard. Make sure to whisk them well so the filling is nice and smooth.

1 teaspoon vanilla extract
Vanilla enhances the flavor of the custard. You could also use a bit of almond extract or add in some orange zest for a citrus twist.

8 to 10 sheets filo pastry
Filo gives the pie its signature crisp and flaky layers. Keep the sheets covered with a damp towel while working to prevent them from drying out. If you don’t have filo, puff pastry could work in a pinch, though the texture will be different.

100 grams unsalted butter, melted
This is for brushing between the filo layers. It helps them crisp up and adds richness. You can use a neutral oil like sunflower or grapeseed if you need a dairy-free option.

Icing sugar, for dusting
A simple dusting adds a nice visual touch and just a hint of extra sweetness.

How to Make Condensed Milk Custard Filo Pie

Step 1: Preheat and prep
Preheat oven to 350°F (175°C). Grease a 9-inch round baking dish. Set it aside while you prepare the custard and pastry.

Step 2: Make the custard
In a mixing bowl, whisk together the condensed milk, milk, eggs, and vanilla extract until completely smooth. Set this aside to let the flavors combine.

Step 3: Prepare the filo pastry
Lay out one sheet of filo pastry on a clean surface. Lightly brush it with melted butter, then gently scrunch it into a loose ribbon and place it in the baking dish.
Repeat with the remaining sheets, arranging them in a spiral or circular pattern to fill the dish. Don’t worry if it looks rustic—it adds to the charm.

Step 4: Add the custard
Slowly pour the custard mixture evenly over the layered filo. Let it sit for 10 minutes before baking so the custard can start soaking into the pastry.

Step 5: Bake
Place the dish in the oven and bake for 35 to 40 minutes, or until the filo is golden brown and the custard is set but still slightly wobbly in the center.

Step 6: Cool and serve
Allow the pie to cool slightly before dusting with icing sugar. Serve warm or at room temperature.

Additional Tips & Variations

Add some spice
Sprinkle cinnamon or nutmeg over the custard before baking for a warm, spiced twist.

Citrus flavor
Stir a teaspoon of orange or lemon zest into the custard for a bright, zesty note.

Nutty crunch
Add a handful of chopped pistachios or almonds over the top before baking for texture and flavor.

Serve it up
Pair with fresh berries or a dollop of whipped cream for an extra-special touch.

Storing leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 300°F (150°C) oven for about 10 minutes to re-crisp the pastry. Avoid microwaving, as it will make the filo soggy.

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FAQs

Can I make this ahead of time?
Yes! You can assemble the pie and keep it in the fridge for up to 4 hours before baking. Just let it come to room temperature for 15–20 minutes before putting it in the oven.

Can I freeze this pie?
Filo doesn’t freeze well once baked—it tends to get soggy when thawed. This pie is best enjoyed fresh or within a day or two.

What if I don’t have vanilla extract?
You can leave it out or substitute with a little almond extract or even a pinch of cinnamon for a different flavor profile.

Is there a dairy-free version?
Try using coconut condensed milk and a plant-based milk. Use oil instead of butter for brushing the filo.

Can I use fewer sheets of filo?
Yes, 8 sheets is the minimum for good texture, but you can go up to 10 for extra crunch. If using fewer, arrange them more loosely to fill the dish.

Why You Should Try This Pie

If you’re craving something sweet, simple, and a little bit special, this Condensed Milk Custard Filo Pie is the perfect choice. It’s an elegant dessert with very little fuss, and the crispy golden pastry with soft custard inside is just the kind of comforting treat you’ll want to make again and again. Plus, it’s versatile, beautiful, and works for almost any occasion. Give it a try—and don’t be surprised if it becomes a new family favorite.

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