Who dreams about recipes? Hah! Maybe only kooky artists like me.

Well, last night I envisioned a delicious custard pie, flavored with tahini, which of course is simply a sesame seed paste. So… why not put sesame seed flour in the crust too?

I grew up eating a dessert called Halvah. It became one of my favorite flavors in a dessert. This pie reminds me of the flavors, but the creamy custard texture takes it to a whole different level.

If you are comfortable making pies, this one will be a cinch, and if you are not, I promise this to still be rather simple, and most forgiving. You could even cheat on the pie crust and simply sprinkle sesame seeds on the crust before baking, but be brave and try this crust. It is  most forgiving. 

Pastry Ingredients

        Butter – 1 stick, cold. (If you prefer dairy free you can use 6 ounces of coconut oil.)

        Flour – 1 ½ cup

        Sesame flour – ¼ cup

        Sugar – 1/4 cup

        Salt – ½ teaspoon

        Egg white – 1 for dough 1 for egg wash (save yolks for custard)

        Cold liquid – ¼ cup (more if needed) – half and half, or coconut milk

        Sesame seeds – 1 tablespoon to sprinkle onto the crust before baking


In a food processor place dry ingredients with the butter, and pulse until it crumbles together. While machine is running, add egg white and slowly pour in cold liquid (more or less) until the pastry comes together to form something of a ball. (If making by hand, simply work the dough with a fork until it is pliable and can be rolled out into a pie crust.)

On a floured surface, roll the dough out and place it in the pie dish. Crimp the edges. Whisk 1 teaspoon of water into the second egg white and brush the crimped edges of the pie crust. Sprinkle sesame seeds on top of the egg wash while wet.

 Custard Ingredients

        Eggs – 2 whole plus 2 egg yolks – save whites for the crust

        Sugar – ¾ cup

        Tahini – ¼ cup

        Half and half – 1 cup (or coconut milk for non-dairy version)

        Farina, also known as Cream of Wheat – 1/3 cup

        Vanilla – 1 teaspoon

        Cinnamon – ½ teaspoon

        Vanilla – 1 teaspoon

        Salt – ½ teaspoon

        Raw/Coarse Sugar – to sprinkle across the top of custard before baking


Place all the custard ingredients in a bowl and mix well. Pour into pie crust. Sprinkle the top with coarse sugar and a few remaining sesame seeds.

Bake at 400 for 10 minutes

Lower to 325 and continue baking until the custard is firm and the crust is golden. About 40 minutes.

 This pie has such a delicate flavor and creamy texture. A little dollop of Cardamom Foam (in our recipe collection) would be the only extra pizzazz I would add!

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