Greek Honey Custard Pie Recipe With Phyllo (Sugar-Free)

For The Cream:

1. In a cooking pot whisk together the milk and honey.
2. Heat over medium-high heat by whisking constantly.
3. In a medium-sized mixing bowl, whisk the eggs.
4. Once the milk reaches a boiling point, start pouring it into the eggs. Small drops at a time while whisking the eggs constantly.
5. Once you have added at least half the amount of milk into the eggs, transfer back to the pot . Add the orange zest and vanilla extract.
6. Add the semolina and keep whisking until bubbles start to form on the surface. At this point the cream will start to thicken cook for 1-2 minutes more until cream thickens sufficiently. Remove from heat and set aside.

For The Phyllo Base:

1. Preheat oven to 170°C / 338°F.
2. Melt the butter. Grease a 12-inch round baking pan with some of the butter.
3. Take 1 phyllo pastry sheet and cover the bottom of the pan. Grease the phyllo with butter.
4. Add 3 more phyllo sheets the same way. Greasing each one very well and making sure that the bottom of the pan is covered on all sides.
5. Add the cream and spread it evenly with a spoon. Take the excess phyllo that hangs out of the pan and roll it inwards on top of the cream. In order to give a crumbly pie edge look.
6. Bake for aproximately 30 minutes. Until both the phyllo and the cream get a nice golden brown color.

For The Topping:

1. Let pie reach room temperature. Than sprinkle with honey and cinnamon. And walnuts if you like.
2. Cut to 8 pieces and serve!