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–+ servings
Strawberry phyllo crinkle pie ready to serve

Strawberry Phyllo Crinkle Pie

Crinkled, buttery phyllo soaked in vanilla custard and light syrup, topped with fresh strawberries. An easy but impressive summer dessert.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 8 servings

Equipment

  • 9x13-inch baking dish

Ingredients 

For the base

  • 1 lb phyllo pastry , thawed
  • ½ cup butter melted

For the custard

  • 1½ cups milk
  • 3 eggs
  • ½ cup sugar
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1 cup strawberries sliced

For the syrup

  • 1 cup sugar
  • 1 cup water
  • 1 tsp lemon juice

Instructions

  • Thaw the phyllo in the fridge overnight. Preheat the oven to 350°F and butter a 9x13-inch baking dish.
  • Working with two sheets at a time, loosely ruffle the phyllo into folds about 1 inch thick and stand them up in the dish, folds facing up, until the dish is loosely filled.
  • Bake for 10 minutes. Remove, drizzle the melted butter evenly over the phyllo, and bake 10 more minutes.
  • Meanwhile, whisk the milk, eggs, sugar, vanilla, and almond extract for the custard.
  • Pour the custard evenly over the baked phyllo and tuck the sliced strawberries between the folds. Bake 30 to 40 minutes, until golden and set.
  • Make the syrup: simmer the sugar, water, and lemon juice for about 10 minutes, until lightly thickened.
  • Pour the warm syrup evenly over the pie. Let cool to room temperature, then slice and serve.

Notes

Best made a day ahead so the custard sets. Store covered in the fridge up to 3 days. Add the strawberries in the final bake so they stay juicy.