Dandelion Cream Pie

Dandelion Cream Pie is a luscious, floral dessert that captures the essence of spring in every bite. Made from the sunny yellow petals of dandelions, this pie combines a smooth, creamy custard base with subtle honey-like flavor and delicate herbal undertones. It’s a unique and elegant way to celebrate foraged ingredients in a beautifully nostalgic dessert.

Why You’ll Love This Recipe

• A creative twist on classic cream pie
• Showcases foraged, edible flowers in a delicious way
• Sweet, creamy, and lightly floral in flavor
• Makes a beautiful centerpiece for spring gatherings
• Surprisingly simple to prepare
• A conversation starter dessert
• A great way to introduce kids to edible plants
• Vegetarian-friendly
• Works well with homemade or store-bought crust
• Perfect for Easter, garden parties, or brunch

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh dandelion petals (green parts removed)
• Whole milk or half-and-half
• Heavy cream
• Granulated sugar
• Egg yolks
• Cornstarch
• Salt
• Unsalted butter
• Vanilla extract
• Pre-baked pie crust (graham cracker or traditional pastry)
• Whipped cream (optional, for topping)

directions

1. Collect fresh dandelion flowers from a clean, pesticide-free area. Rinse and pluck only the yellow petals, discarding all green parts.
2. In a saucepan, combine milk (or half-and-half) and dandelion petals. Heat gently over low heat, just until steaming. Remove from heat and let steep for 30–60 minutes.
3. Strain the mixture through a fine mesh sieve, pressing to extract all the liquid. Discard the petals.
4. In a bowl, whisk together sugar, cornstarch, salt, and egg yolks.
5. Slowly add the strained milk to the egg mixture, whisking constantly.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens into a custard (about 5–7 minutes).
7. Remove from heat. Stir in butter and vanilla extract until smooth.
8. Pour the filling into a pre-baked pie crust. Smooth the top and let it cool to room temperature.
9. Refrigerate for at least 4 hours or until fully set.
10. Top with whipped cream before serving, if desired.

Servings and timing

This recipe yields 1 standard 9-inch pie (about 8 servings).

Prep time: 1 hour (includes petal prep and infusion)
Cook time: 15–20 minutes
Chill time: 4 hours
Total time: Approximately 5–6 hours (mostly inactive)

Variations

• Use coconut milk for a dairy-free version
• Add lemon zest to the custard for a bright citrus note
• Infuse with lavender or chamomile for a deeper floral profile
• Replace vanilla with almond extract for a nutty twist
• Use a shortbread crust for extra richness
• Top with edible flowers or lemon curls for garnish
• Add a splash of honey for extra depth of flavor

storage/reheating

Store the pie covered in the refrigerator for up to 4 days. This pie is best served cold and does not require reheating. Avoid freezing, as the custard texture may become watery or grainy when thawed.

FAQs

Is dandelion cream pie safe to eat?

Yes, as long as the dandelions are gathered from a pesticide-free area and only the yellow petals are used.

What does dandelion cream pie taste like?

It has a light, floral flavor with notes of honey and vanilla, balanced by a rich, creamy texture.

Can I use dried dandelion petals?

Fresh petals are preferred for best flavor, but dried petals can work if rehydrated first.

How do I make this pie dairy-free?

Use coconut milk or another plant-based milk, and replace butter with a vegan alternative.

Can I make this pie ahead of time?

Yes, it can be made a day in advance and kept chilled until ready to serve.

What type of crust works best?

A graham cracker or traditional pastry crust both work well. You can also use a shortbread crust for extra flavor.

Can I freeze dandelion petals to use later?

Yes, freeze fresh petals in an airtight bag for future use. Use them straight from the freezer when infusing.

Can I use honey instead of sugar?

You can substitute some or all of the sugar with honey, though it may slightly alter the texture and set of the custard.

How can I make the pie set firmer?

Add a bit more cornstarch (1–2 teaspoons) if you prefer a firmer custard consistency.

Is this pie overly sweet?

No, it has a gentle sweetness that balances well with the cream and floral notes—perfect for those who enjoy lightly sweet desserts.

Conclusion

Dandelion Cream Pie is a whimsical and elegant dessert that brings wildflower charm to your table. With its creamy, floral custard and silky texture, it’s a delicious way to embrace nature’s unexpected bounty. Whether you’re a foraging enthusiast or just looking for something new and refreshing, this pie is sure to surprise and delight.

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