Poppy seed pie with custard filling

Poppy seed pie with custard filling

Both children and adults love poppy seed pie with custard filling, but often there are disappointingly few fragrant seeds in the dessert. This recipe will not disappoint fans of poppy seed cakes. It combines a delicate crispy crust made from shortcrust pastry with a rich creamy poppy seed filling in a wonderfully harmonious way.
5 from 2 votes
Cook Time 1 hour 40 minutes
Total Time 1 hour 40 minutes
Course Bakery
Cuisine European
Servings 8 people
Calories 487 kcal

Equipment

  • 1 saucepan
  • 2 mix bowl
  • 1 food wrap
  • 1 blender
  • 1 mixer
  • 1 spatula
  • 1 rolling pin
  • 1 baking mold
  • 1 grater

Ingredients
  

For the dough

  • 300 g flour
  • 100 g sugar
  • 3 pcs egg yolks
  • 140 g butter room temperature
  • 1 tsp baking powder
  • 1 pinch salt

For the filling

  • 150 g poppy seeds
  • 100 g sugar
  • 30 g butter
  • 150 ml milk
  • 3 pcs egg whites
  • 1 tsp vanilla extract

Instructions
 

  • Prepare the necessary ingredients.
    Ingredients for cake with poppy seed filling
  • Wash the poppy seeds and cover with milk. Cook the poppy-milk mixture over low heat for 1 hour, stirring occasionally to prevent burning.
    150 g poppy seeds, 150 ml milk
    Milk, poppy
  • While the poppy seeds are cooking, prepare the shortcrust pastry. Cream the soft butter with sugar, salt, and yolks.
    100 g sugar, 140 g butter, 1 pinch salt, 3 pcs egg
    Butter, sugar, eggs
  • Mix the flour with baking powder and add to the sugar-butter mixture. Mix everything until you get a homogeneous, elastic mass.
    300 g flour, 1 tsp baking powder
    Dough, baking soda
  • Divide the ready dough into two unequal parts in a 2:3 ratio, wrap in plastic wrap and refrigerate for 40 minutes.
    Dough in food wrap
  • While the dough is cooling, finish preparing the filling. Grind the cooked poppy seeds with a blender and let the mass cool down properly. Then add sugar, vanilla, and softened butter.
    100 g sugar, 1 tsp vanilla extract, 30 g butter
    Cooking the filling
  • Whip the cooled egg whites into a firm foam (to stiff peaks) using a mixer.
    3 pcs egg
    Whipped protein
  • Gently fold the whipped whites into the poppy seed mass with a spatula, making it more tender and voluminous. The filling is ready.
    Fillin for poppy seed pie
  • Take the larger part of the dough out of the refrigerator, roll it out to a thickness of 0.5–0.7 cm. Then carefully place the dough in the form, forming small edges, prick with a fork and bake in the oven preheated to 180˚C for 10–15 minutes.
    Pastry crust for basis
  • After the dough has set, remove the form from the oven and fill with the poppy seed filling to the edges.
    Маковая начинка в песочной корзинке
  • Take the smaller part of the dough out of the refrigerator and grate it on a coarse grater over the filling so as to cover the entire surface. Send the baking back to the oven for another 20–25 minutes.
    Grated dough
  • The finished cake should be removed from the form and completely cooled.
    Baked poppy pie
  • Enjoy your meal!
    Poppy seed pie with custard filling

Nutrition

Calories: 487kcalCarbohydrates: 64gProtein: 6gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 243mgPotassium: 162mgFiber: 5gSugar: 26gVitamin A: 715IUVitamin C: 4mgCalcium: 82mgIron: 4mg

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