Description
A delightful twist on a classic dessert featuring edible dandelion petals in a creamy filling and crunchy graham cracker crust.
Ingredients
Scale
- 2 cups Whole Milk (or plant-based milk)
- 1/2 cup Honey (or Dandelion Honey)
- 4 large Egg Yolks
- 1/4 cup Corn Starch
- 1/4 teaspoon Salt
- 1 cup Dandelion Petals
- 1 teaspoon Vanilla Extract (optional)
- 1.5 cups Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/2 cup Unsalted Butter
- 1 cup Heavy Cream
Instructions
- Prepare the ingredients by bringing the butter and heavy cream to room temperature for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Combine the graham cracker crumbs and sugar in a bowl, then stir in melted butter until combined.
- Press the mixture into a 9-inch pie pan and bake for 10-12 minutes until golden. Let it cool.
- Warm the milk, honey, and salt in a saucepan over medium heat until steaming.
- Whisk the egg yolks and cornstarch in a separate bowl until smooth, then temper by adding a small amount of the warm milk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (5-7 minutes).
- Stir in the vanilla extract and dandelion petals after removing from heat.
- Pour the filling into the cooled crust and let it sit at room temperature for 30 minutes before refrigerating.
- Chill for at least 4 hours until fully set.
- Whip the heavy cream until stiff peaks form and spread it over the top of the pie before serving.
Notes
Bring the butter and heavy cream to room temperature for best results. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg