Poppy Seed Pie
Dive into the alluring world of Eastern European-inspired baking with this decadent Poppy Seed Pie. Boasting a rich, nutty filling made from luxurious poppy seeds blended with creamy milk, sweet honey, and a hint of vanilla, this pie offers a sophisticated flavor profile that’s perfectly balanced by its flaky, buttery crust. The smooth, custard-like texture of the filling—enhanced by gently whisked eggs—bakes to perfection, creating an irresistibly indulgent dessert. Topped with a delicate dusting of powdered sugar, this treat is as visually stunning as it is delicious. Whether served as a comforting afternoon indulgence or a dazzling holiday centerpiece, this poppy seed pie invites you to savor an authentic, timeless dessert experience. Perfect for those looking to elevate their baking game with a unique, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter
- 20 g Granulated sugar
- 3 tbsp Cold water
- 200 g Poppy seeds
- 250 ml Milk
- 100 g Honey
- 1 tsp Vanilla extract
- 2 large Eggs
- 2 tbsp Powdered sugar
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add in the unsalted butter, cut into small cubes, and mix with your hands or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
While the dough chills, prepare the poppy seed filling. In a saucepan, combine the poppy seeds and milk. Cook over medium heat, stirring frequently, until the mixture thickens, about 10 minutes.
Remove the saucepan from heat and stir in the honey and vanilla extract. Let the mixture cool slightly.
In a separate bowl, beat the eggs, then slowly incorporate them into the poppy seed mixture, stirring until fully combined.
Roll out the chilled dough on a lightly floured surface to fit your pie pan. Transfer the dough to the pie pan and press it evenly into the bottom and sides. Trim any excess dough.
Pour the poppy seed mixture into the prepared crust, spreading it out evenly with a spatula.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool to room temperature. Dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
3656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 384.3 g | 140% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 137.1 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3286 mg | 253% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2220 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
