Ruffled Milk Pie

From the Recipe Shoebox            Makes one 14-inch pie      video

6 tablespoons melted butter 
8 to 9 sheets store-bought phyllo (Athens brand 9x14-inch phyllo sheets)
1/4 teaspoon ground cinnamon, plus more for dusting
3 cups whole milk
6 large eggs
1 generous cup sugar
1 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

  1. Preheat oven to 350 degrees. 
  2. Brush a 14-inch round cake pan with some of the melted butter; set aside.  
  3. Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides towards one another to create a long cylindrical shape. 
  4. Place upright in center of prepared cake pan creating a spiral. Repeat process with remaining sheets, continuing spiral outwards until bottom of pan is covered. It will seem like too few phyllo sheets for the large pan, but the pie will be too dense if you use more.  Spiral it in loosely and it will be enough.
  5. Using a pastry brush, brush remaining melted butter all over phyllo in pan; sprinkle with cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.  
  6. Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. 
  7. In a large bowl, whisk together eggs and sugar. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla. (Mixture will be thin at this point, but will set up in the oven.)
  8. Spoon milk mixture over baked phyllo, evenly covering surface.  
  9. Return pan to oven and bake until filling has set, 25 to 30 minutes more.  
  10. Dust with confectioners' sugar and cinnamon; serve immediately.  

If you would like to try this recipe with a 9 or 10-inch round pan, rather than the 14-inch pan the recipe calls for, you will need to reduce the recipe by a third. 
4 Tbs. melted butter, 6-7 phyllo sheets, cinnamon, 2 cups milk, 4 large eggs, 2/3 cup sugar, 3/4 tsp. vanilla

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