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Dandelion Cream Pie

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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

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 6 tablespoons unsalted butter, melted

For the Dandelion Cream Filling:

  • 3 cups whole milk, divided

  • ½ cup honey (or dandelion honey if available)

  • 5 large egg yolks

  • 5 tablespoons cornstarch

  • ¼ teaspoon salt

  • 1 cup dandelion petals (yellow only, no green parts)

  • 1 teaspoon vanilla extract (optional)

For the Topping:

  • 1 cup heavy whipping cream

  • 1 tablespoon honey

  • ½ teaspoon vanilla extract

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Whip the topping:
    Beat the cream until soft peaks form. Add honey and vanilla and continue beating until stiff peaks form.

  6. Serve:
    Spread or pipe the whipped cream over the chilled pie. Slice and enjoy!

Notes

  • Use freshly picked dandelion flowers from untreated areas. Only use the yellow petals—discard the green parts as they can be bitter.

  • The pie has a mild floral flavor. For a more intense taste, steep petals in the warm milk before starting the custard.

Find it online: https://ukfinda.com/dandelion-cream-pie/