Black Sesame Cream Pie Recipe
A silky, nutty black sesame cream filling nestled in a buttery crust creates an elegant dessert with Asian-inspired flavors and beautiful contrasting textures.
Ingredients
<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 tbsp granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the Black Sesame Filling:</li><li class="ingredients-single-item">100g black sesame seeds, toasted</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">45g cornstarch</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</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">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp black sesame seeds, for garnish</li><li class="ingredients-single-item">1 tbsp white sesame seeds, for garnish (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</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">Fine-mesh sieve</li><li class="equipment-single-item">Stand mixer or hand mixer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pie 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. The varying butter sizes will create flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle in the ice-cold water slowly while pulsing until the dough just begins to come together. Be careful not to overmix – stop as soon as the dough holds together when pinched. Cold ingredients and minimal handling prevent gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to firm up, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a floured surface into a circle about 3mm thick and 30cm in diameter. Carefully transfer to your pie dish, pressing gently into the corners. Trim excess dough leaving a 2cm overhang, then fold under and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until golden brown. The blind baking ensures your crust won't become soggy when filled with the cream. Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the black sesame filling, first toast the black sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking the pan frequently to prevent burning. This toasting intensifies their nutty flavor. Let cool slightly, then grind in a food processor until fine and powdery, about 2 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a medium saucepan, whisk together the ground black sesame seeds, sugar, and 375ml of the milk. Heat over medium heat until steaming but not boiling. Meanwhile, in a separate bowl, whisk together the egg yolks, cornstarch, and remaining 125ml milk until smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Temper the egg mixture by slowly pouring about half of the hot sesame milk into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without cooking them. Pour the tempered egg mixture back into the saucepan with the remaining sesame milk.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook over medium heat, whisking constantly, until the mixture thickens significantly and begins to bubble, about 5-7 minutes. It should coat the back of a spoon and hold a line when you run your finger through it. Remove from heat and immediately whisk in the butter, vanilla extract, and salt until completely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Strain the filling through a fine-mesh sieve into a bowl to remove any lumps or bits of cooked egg, pressing with a spatula to get all the cream through. This ensures a perfectly smooth texture. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming, and refrigerate until completely cooled, about 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the filling has cooled, whisk it vigorously to loosen, then pour into the baked pie crust, spreading evenly with an offset spatula. Refrigerate the pie for at least 4 hours or overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes before starting. The cold equipment helps achieve maximum volume in your whipped cream. In the chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Just before serving, decorate the pie with the whipped cream either by spreading it over the entire surface or piping decorative swirls around the edge. Sprinkle with the remaining black and white sesame seeds for a beautiful garnish that hints at the flavors inside.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. Serve chilled and store any leftovers in the refrigerator for up to 3 days, though the crust will gradually soften over time.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does my sesame filling look grainy instead of smooth?
Graininess typically occurs when the black sesame seeds aren't ground finely enough or when the filling isn't properly strained. Ensure you process the seeds to a fine powder (2+ minutes) and always strain the cooked filling through a fine-mesh sieve to remove any lumps for that signature silky texture.
Can I make this creamy sesame dessert without a food processor?
Yes, though a food processor gives the best results. You can use a spice grinder for the sesame seeds and make the crust by hand using the pastry-cutting method. For the smoothest filling, pre-grind your sesame seeds in a coffee grinder until powdery before mixing with the other ingredients.
How can I achieve the perfect grey colour in my sesame cream filling?
The distinctive grey colour comes from properly toasted black sesame seeds. Toast them in a dry pan until fragrant (about 2-3 minutes) but not burnt. Fresh seeds produce the most vibrant colour. For a deeper grey, slightly increase the amount of sesame seeds, but balance carefully to maintain flavour.
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