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Lavender sugar cream pie
Light as air pie infused with edible lavender flowers and cinnamon.
YIELDS
4
TO
6
Ingredients
- 1x 9-inch pie crust, or 12oz pie pastry for a 9inch dish
- 2 1/2 cups whole-fat milk
- 1 teaspoon edible dried lavender flowers
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 5 tablespoons cornstarch
- 6 tablespoons butter
- 1/2 teaspoon ground cinnamon
- Edible blooms, to garnish
Directions
- Preheat oven to blind-bake the pie crust in accordance with packet instructions.
- Once the pie crust has been baked, remove it from the oven and set the temperature to 325° F degrees.
- In a small or medium pot, combine the milk and lavender flowers, heating over medium heat until just below boiling. Remove from heat and leave to infuse for 15 minutes. After this time, strain and set the infused milk aside until needed.
- Combine the sugar, cornstarch, and salt in a medium saucepan. Whisk to blend and then whisk in the infused milk until smooth. Cook over medium heat, stirring constantly until it begins to boil.
- Add the butter and vanilla and continue to cook, stirring constantly until the filling is thickened.
- Pour the filling mixture into the pie shell and sprinkle with ground cinnamon. Bake at 325° F for 35 to 45 minutes or until firm and lightly browned.
- Remove the pie to a rack to cool completely.
- Finish decorating with edible blooms.
- Chill the pie thoroughly before slicing. Enjoy!
