Semolina Custard Pie

I love the Christine Cushing Recipe (YouTube), but wanted to try this one. Even tho my version today was closer to a "3"rating, this is a great recipe.... To explain: I made my syrup and custard ahead (night before). Custard was super smooth and lovely but next morning I was worried it was too liquid-y, not thickened enough. I put it back on the burner and cooked till thick - this was a mistake! Of course this meant that with the 50 minutes in the oven my custard was overcooked:(. I should have stopped with the lovely, smooth custard, taking into account the bake time in the oven - my fault. I love the orange clove syrup recipe and use it even when I use other recipes. I will use this recipe again, being careful not to overcook the custard.

This is the author's favorite dessert and is also a favorite of mine. After the third day of going back for it at a restaurant on Crete for breakfast 37 years ago and realizing they were still cutting it out of the same pan, we went somewhere else the fourth day. I tried so hard to recreate it when I came back and fillo dough was not easily available and I had no idea of what semolina was. I like the sweetness and vanilla in the custard. Be sure to butter the backside of the sheets of fillo used to line the pan so that they remain flexible and can be bent over the filling.