Description
This creamy, dreamy pie is infused with the subtle floral flavor of fresh dandelion petals. It’s a beautiful springtime dessert that’s as unique as it is delicious. With a graham cracker crust and honey-sweetened custard, this pie is a fun way to turn foraged flowers into a show-stopping treat.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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6 tablespoons unsalted butter, melted
For the Dandelion Cream Filling:
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3 cups whole milk, divided
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1/2 cup honey (or dandelion honey if available)
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5 large egg yolks
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5 tablespoons cornstarch
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1/4 teaspoon salt
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1 cup dandelion petals (yellow only, no green parts)
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1 teaspoon vanilla extract (optional)
For the Topping:
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1 cup heavy whipping cream
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1 tablespoon honey
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1/2 teaspoon vanilla extract
Instructions
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Make the crust:
Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom and sides of a 9-inch pie pan. Bake for 8–10 minutes or until lightly golden. Let cool completely. -
Prepare the filling:
In a small bowl, whisk ¼ cup of the milk with honey, egg yolks, cornstarch, and salt. In a saucepan, heat the remaining 2¾ cups milk over medium heat until steaming. Slowly whisk the hot milk into the egg mixture to temper it. Return everything to the saucepan. -
Cook until thickened:
Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5–8 minutes). Remove from heat and stir in dandelion petals and vanilla, if using. -
Assemble the pie:
Pour the filling into the cooled crust. Smooth the top and chill in the fridge for at least 1 hour, or until fully set. -
Whip the topping:
Beat the cream until soft peaks form. Add honey and vanilla and continue beating until stiff peaks form. -
Serve:
Spread or pipe the whipped cream over the chilled pie. Slice and enjoy!
Notes
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Use freshly picked dandelion flowers from untreated areas. Only use the yellow petals—discard the green parts as they can be bitter.
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The pie has a mild floral flavor. For a more intense taste, steep petals in the warm milk before starting the custard.