Poppy seed pie

This poppy seed pie recipe is one of those classic recipes that our grandmothers used to prepare, and unfortunately, we often forget about them.

This kind of pies, knows as kuchen, are well-known representatives of German pastry, and this poppy seed pie is a delicious example. Its crispy crust is crowned with a smooth filling made from milk and cornstarch, similar to raspberry german kuchen, but instead of raspberries, it incorporates poppy seeds. Poppy seeds have a delicate and distinctive flavor, reminiscent of some nuts, and they also maintain their crunchiness. As a result, the texture of this poppy seed pie filling is truly wonderful.

Tips for preparing poppy seed pie:

Although this recipe is straightforward, there are a couple of tips that will help make our kuchen irresistible:

When preparing the dough, it is important to cook it well until it is golden brown and then let it cool completely. This way, the filling and the crust won’t “mix.” If desired, we can prepare the dough the day before.

What is poppy seed filling made of? What should I look for when preparing this filling?

When preparing the filling, pay attention to one detail (as it is very simple): ensure that the mixture of milk, egg yolks, and cornstarch is well combined. If there are any lumps or you want to be extra sure, you can strain this mixture before adding it to the milk mixture with poppy seeds.

How to store this pie:

As a general rule, pies should be stored in the refrigerator, ideally covered, to avoid absorbing other flavors. In these conditions, it should keep well for at least one week. If the temperature is not too hot, it can be kept at room temperature for a couple of hours without any issues, as it won’t start melting. The cornstarch in the filling gives it a sturdy texture, unlike fillings with whipped cream or custard.

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Poppy seed pie

This poppy seed pie recipe is one of those classic recipes that our grandmothers used to prepare, and unfortunately, we often forget about them.

Course Dessert

Cuisine german cuisine

Keyword poppy seed kuchen, poppy seed pie, poppy seed tart, poppyseed kuchen, poppyseed pie, poppyseed tart

Prep Time 20 minutes

Cook Time 18 minutes

Servings 8 servings

Calories 410 kcal

Ingredients

Crust:

• 4.4 oz salted butter at room temperature
• 1 cup granulated white sugar
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder

Filling:

• 1/2 cup poppy seeds
• 3 cups whole milk divided into 2 cups and 1 cup
• 1 cup granulated white sugar
• 2 egg yolks
• 1/3 cup cornstarch

Instructions

Crust:

1. Preheat the oven to 356°F (180°C).
2. In a bowl, beat the butter and sugar until creamy. Add the egg and continue beating until well combined. Finally, incorporate the flour and baking powder until you obtain an easy-to-work dough.
3. Press the dough with your fingers into the bottom and sides of a removable bottom cake pan. Prick the dough with a fork to prevent it from puffing up.
4. Bake for 15 to 20 minutes or until the crust is golden brown. Remove from the oven and let it cool.

Filling:

1. In a bowl, dissolve the cornstarch in 1 cup of milk. Whisk until smooth. Add the egg yolks and continue whisking until everything is well combined. Set aside.
2. In a small saucepan, heat the remaining 2 cups of milk, sugar, and poppy seeds over medium heat, stirring occasionally, until it starts to boil.
3. Gradually pour the cornstarch mixture into the saucepan, whisking constantly. Once it starts boiling again, cook for an additional 2 minutes, stirring constantly.
4. Pour the mixture over the cooled crust and let it cool to room temperature before refrigerating.

Nutrition Facts

Poppy seed pie

Amount Per Serving

Calories 410

* Percent Daily Values are based on a 2000 calorie diet.