Black Sesame Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">175g all-purpose flour</li><li class="ingredients-single-item">2 tablespoons granulated sugar</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">30ml ice-cold water</li><li class="ingredients-single-item">For the black sesame filling:</li><li class="ingredients-single-item">90g black sesame seeds</li><li class="ingredients-single-item">400ml whole milk</li><li class="ingredients-single-item">175g granulated sugar, divided</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g unsalted butter, softened</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">For the whipped cream topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1 tablespoon honey</li><li class="ingredients-single-item">½ teaspoon vanilla extract</li><li class="ingredients-single-item">1 tablespoon black sesame seeds, for garnish</li><li class="ingredients-single-item">Honey drizzle, for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor or spice grinder</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Sieve or fine-mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the crust. In a food processor, pulse together the flour, sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. This creates a flaky texture in your finished crust. Slowly drizzle in the ice water while pulsing just until the dough begins to come together. Be careful not to overwork the dough, which would develop gluten and make your crust tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and form into a disc. Wrap in plastic and refrigerate for at least 1 hour or up to overnight. Chilling allows the gluten to relax and the butter to firm up, which helps prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. On a lightly floured surface, roll the chilled dough into a circle about 3mm thick and roughly 30cm in diameter. Carefully transfer to your pie dish, gently pressing it into the bottom and sides. Trim excess dough, leaving a 1cm overhang, then fold it under and crimp decoratively. Prick the bottom all over with a fork (this prevents bubbling) and freeze for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and continue baking until the crust is golden brown, about 10-12 minutes more. Set aside to cool completely while you make the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the black sesame filling, first toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, stirring constantly to prevent burning. Let cool slightly, then grind to a fine powder in a spice grinder or food processor. The finer the grind, the silkier your custard will be.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium saucepan, combine the milk with half of the sugar (87g). Bring to a simmer over medium heat, stirring occasionally. Meanwhile, in a heatproof bowl, whisk together the remaining sugar, cornstarch, salt, and ground black sesame seeds. Add the egg yolks and whisk until smooth. This mixture will be quite thick.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the milk mixture reaches a simmer, slowly stream about 120ml of the hot milk into the egg mixture while whisking constantly. This tempers the eggs, preventing them from scrambling. Gradually whisk this warmed mixture back into the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cook the custard over medium heat, whisking constantly, until it thickens and begins to bubble, about 4-5 minutes. Once it starts bubbling, continue cooking for 1 minute more (this ensures the cornstarch is fully activated). The mixture should be thick enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the butter and vanilla until fully incorporated. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or unground sesame bits, ensuring a perfectly smooth texture. Press plastic wrap directly onto the surface of the custard (this prevents a skin from forming) and let cool to room temperature, about 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, whisk the custard to loosen it slightly, then pour into the baked pie crust. Smooth the top with an offset spatula. Refrigerate for at least 4 hours or overnight until fully set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes (this helps the cream whip faster and hold its shape better). Pour the cold heavy cream into the chilled bowl and beat on medium speed until soft peaks begin to form. Add the powdered sugar, honey, and vanilla, then continue beating until firm peaks form. Be careful not to overwhip, which can cause the cream to become grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, dollop or pipe the whipped cream decoratively onto the chilled pie. Sprinkle with the reserved black sesame seeds for a beautiful contrast and subtle flavor enhancement. If desired, drizzle with a little honey for added shine and sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. The pie is best enjoyed the day it's assembled but can be stored covered in the refrigerator for up to 3 days. The contrast between the crisp crust, silky black sesame filling, and cloud-like whipped cream creates a dessert that's as beautiful as it is delicious.</li></ol>