Here is a visually beguiling pie with a wonderful nutty aroma and a unique flavor. It is a variation on my master custard pie recipe, adding black sesame seeds and using low-fat milk instead of whole milk (the seeds add thickness to the custard therefore requiring an adjustment in the liquid fat levels). You can make the pie with black sesame alone or do as I did and add sliced banana (or you can use pureed berries or jam) to the bottom of the pie to give sweetness and balance the muskiness of the seed flavor.
Easy recipe for black sesame custard pie
- 1 recipe of your favorite pie crust – rolled out, shaped into pie pan and frozen for 1 – 2 hours.
- 3 cups low-fat milk
- 3 eggs
- 1 cup black sesame seeds, divided into 3/4 cup and 1/4 cup
- 1/2 cup sugar or honey
- 1 cup mashed banana, mashed berries, or berry jam.
- Preheat oven to 400F
- Puree together 3/4 cup sesame seeds and milk. Blend on high power for at least 1 full minute.
- Whisk eggs together.
- Strain milk. Heat milk to scalding. Off heat, add 1 tablespoon at a time milk to eggs, until you’ve added 6 tablespoons. Add egg mixture to remainder of milk in pan, add sugar and 1/4 cup whole sesame seeds and whisk continuously for 3 minutes. Allow too cool.
- Press mashed bananas, berries or jam into bottom of pie shell.
- Pour mixture into pie shell and bake at 400F for 10 minutes, then lower oven heat to 375F and bake an additional 40 – 50 minutes. Allow to cool completely and, preferably, chill overnight to properly set custard. Slice and enjoy!
- Category: Dessert
- Method: Baking
- Cuisine: American