Lavender Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortcrust pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the lavender cream filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">2 tbsp dried culinary lavender buds (or 3 tbsp fresh lavender buds)</li><li class="ingredients-single-item">120g granulated sugar</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g unsalted butter, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Fresh lavender sprigs for garnish (optional)</li><li class="ingredients-single-item">2 tsp honey, for drizzling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will make your pastry tough rather than tender. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C. On a lightly floured surface, roll out the chilled pastry to about 3mm thickness and large enough to line your pie dish. Carefully transfer the pastry to the dish, pressing it gently into the corners. Trim any excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry with parchment paper and fill with baking beans or weights. Blind bake for 15 minutes, then remove the paper and weights and bake for another 5-10 minutes until the base is golden and feels dry to the touch. This double-baking ensures your crust won't become soggy when filled. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the lavender cream filling, begin by infusing the milk. In a medium saucepan, combine the milk and lavender buds. Heat gently until just below simmering point, then remove from heat, cover, and let steep for 20 minutes. The slow infusion allows the lavender flavor to develop without becoming bitter or soapy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>After infusing, strain the milk through a fine mesh strainer into a clean bowl, pressing on the lavender buds to extract maximum flavor. Discard the buds and return the infused milk to the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the sugar, cornstarch, and egg yolks until pale and thick. This initial mixing helps prevent lumps in your custard. Gradually add about 120ml of the warm (not hot) infused milk to the egg mixture, whisking constantly to temper the eggs without scrambling them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the tempered egg mixture back into the saucepan with the remaining infused milk. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Reduce heat to low and continue cooking for 2 minutes (this ensures the cornstarch is fully activated). Your custard should coat the back of a spoon and leave a clear path when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and stir in the butter and vanilla extract until fully incorporated. The butter adds richness and gives the filling a silky, glossy texture. Pour the hot filling into the cooled pastry case, smooth the top, and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When ready to serve, prepare the topping by whipping the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as the cream should be billowy rather than stiff. Spread or pipe the whipped cream over the set filling.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the finishing touch, garnish with fresh lavender sprigs if using, and drizzle lightly with honey. The honey complements the floral notes of the lavender beautifully. Refrigerate until ready to serve, but allow the pie to sit at room temperature for 15-20 minutes before serving to allow the flavors to fully develop.</li></ol>