The pie’s origins date back to springtime celebrations during the Ancient Roman empire.
Confectioners’ sugar, for finishingPrepare the sucre dough. Divide the dough into two pieces, one slightly larger than the other, flatten into disks, wrap in plastic wrap, and chill for at least an hour.Butter a 10-inch springform pan or deep-dish pie pan.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the grains are very soft and the liquid forms a thick, creamy sauce, about 45 minutes. Stir more frequently toward the end to prevent scorching, and add a bit more milk if the mixture becomes dry. Transfer the wheat mixture to a shallow bowl and let it cool. Remove and discard the vanilla pod.
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