Description
Dandelion cream pie is a refreshing spring dessert that pairs a creamy custard with the delicate, honey-like flavor of fresh dandelion petals, all set in a buttery graham cracker crust. It’s floral, light, and irresistibly unique.
Ingredients
For the Crust:
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1½ cups (150 g) graham cracker crumbs (about 12 crackers)
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¼ cup (50 g) sugar
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6 tablespoons (85 g) unsalted butter, melted
For the Filling:
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3 cups (710 ml) whole milk, divided
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½ cup (120 ml) honey or dandelion honey
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5 large egg yolks
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5 tablespoons (40 g) cornstarch
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¼ teaspoon salt
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1 cup (about 15 g) dandelion petals (yellow parts only)
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1 teaspoon (5 ml) vanilla extract (optional)
For the Whipped Cream Topping:
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1 cup (240 ml) heavy cream
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1 tablespoon (15 ml) honey or dandelion honey
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½ teaspoon (2.5 ml) vanilla extract (optional)
Instructions
Prepare the Crust:
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Combine graham cracker crumbs and sugar in a food processor.
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Add melted butter and pulse until the texture resembles wet sand.
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Press mixture into a 9-inch pie pan. Freeze while preparing filling.
Make the Filling:
4. In a bowl, whisk ¼ cup of milk with honey, egg yolks, cornstarch, and salt.
5. Heat the remaining 2¾ cups of milk in a saucepan until steaming.
6. Gradually whisk hot milk into the egg mixture to temper.
7. Return to pan and cook over low heat, stirring until thickened. Let cool.
Add Dandelion Petals:
8. Stir in cleaned dandelion petals and vanilla. Pour into crust. Chill for at least 1 hour.
Prepare the Whipped Cream:
9. Whip cream until soft peaks form. Add honey and vanilla; beat to stiff peaks.
10. Spread over pie. Garnish with extra petals if desired. Serve chilled.
Notes
Use only yellow dandelion petals—no green parts—to avoid bitterness.
Dandelion honey enhances the floral flavor.
For a smoother pie, skip the petals and infuse the milk or honey instead.
Make crust and filling ahead of time; assemble before serving.
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake / Stovetop
- Cuisine: American