Recipe by Mysterygirl
This is a combination of recipes that I've found. If you can't find ground poppyseeds, use a spice mill or coffee grinder with whole poppyseeds.
Top Review by Kathleen.SanMartino
I stayed up to 2 a.m. in the morning making this recipe twice and following all the instructions precisely. It was supposed to be for Christmas Eve. I even traveled 40 miles for farm fresh eggs right from the chicken coop because I wanted the best ingredients. This recipe does not work. The meringue came our perfect but the pie itself did not set even after being refrigerated overnight. I am so incredibly upset. I had to throw out both pies and purchase something for dessert because I had no time to bake something else. I even had to write this review twice because my original one did not post last month.
- 1 cup ground poppy seed
- 1 cup milk
- 1 pinch salt
- 2 eggs, separated
- 1 tablespoon cornstarch
- 1⁄2 cup sugar
- 1 teaspoon soft butter
- 1⁄2 cup cream
- baked pie shell
- 3 tablespoons sugar
- 4 teaspoons confectioners' sugar
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 400 degrees.
- In the top of a double boiler, over medium heat, mix the poppyseeds, milk and salt.
- Cook for 5 minutes over boiling water.
- Remove from heat.
- Beat egg yolks until creamy in a bowl.
- Temper the egg yolks by stirring in some of the hot mixture, then add the egg yolks into the hot mixture stirring so that the egg yolks don't cook (This is very important because you don't want scrambled eggs here) Mix the sugar& cornstarch together, then add them, the butter and cream to the hot mixture.
- Pour into the pre-baked pie shell.
- In a small bowl, combine the sugars.
- In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
- Add the cream of tartar and increase mixer speed to medium-high.
- Beat until the egg whites form firm peaks, then add the sugar mixture, gradually and slowly.
- Add the vanilla.
- Beat the whites until thick and glossy, about 30 seconds longer.
- Carefully spread the meringue over the filling, being sure to cover the pie entirely.
- Bringing the meringue to the edges will ensure that the filling is"sealed".
- Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.