Tahini Custard Pie

Tahini custard pie is the most luscious, creamy, sweet, sesame custard pie with a sesame seed cookie-like pie crust. A decadent treat Aladdin himself would approve of.

Tahini Custard Pie

A fusion of the Middle East and France. But then… that is my heritage, so it would only stand to reason that I woke one day dreaming of this pie.

My family’s roots are from Syria, yet my last name is French. France took control of Damascus back in 1920 and so I presume I’ve got a French great, grandpa somewhere!

Tahini Custard Pie is not a recipe you will find anywhere other than here, because I created it. Furthermore, I had the opportunity to prepare this spectacular tahini custard pie on national television; Episode 3 of The Great American Recipe on PBS!

While the judges first made the comment that it’s appearance was fifty shades of beige, the first bite sent them off on a magic carpet ride!

Tahini Custard

While apparently the British invented custard (imagine that), it was the French that first created the creme brûlée and it was this type of a custard I was after in my tahini pie.

Something sweet, creamy, and yet nutty without being made with nuts; delicate. And so… it was on my birthday in December 2016 that I first created this luscious recipe, now one of my favorite pies. Both a full size pie or smart tart size tart can be made from this recipe. 

Tahini Custard Pie

Tahini is most widely used in Middle Eastern cooking, and it is said that the best sesame seeds come from Ethiopia, a very Arabic country tucked away inside of Africa.

As a kid, one of my favorite desserts was Halvah, a delicious confection made from tahini and nuts, usually pistachio. 

I wanted to make a pie that would remind me of both a sesame cookie and a creamy version of halvah.

With a beautiful blend of cream, eggs and tahini, this tahini custard pie comes together quickly. Either cardamom or cinnamon would be a most traditional flavor to use in this pie, the choice is up to you. 

Tahini

I’m sure you have only, always had tahini in a savory dish, like Hummus. But just think, for a moment, that tahini is just pureed sesame seeds. Therefore they are also fabulous in a sweet dish as well.

I’d also bet that you haven’t had hummus, made with tahini, in as many ways as I make it!

• Roasted Butternut Squash Hummus
• Beet Hummus
• Pumpkin Hummus With Chili Oil

I have purchased a variety of different brands of tahini over the years. I have yet to find one that was better than another. I found them all to be good.

Homemade Tahini

Then, I tried making my own tahini. Oh my… It was a simple process of soaking sesame seeds, draining and pureeing them with a mild flavored oil and just like that, I had homemade tahini.

The taste was a little nuttier simply because it was made fresh, very creamy and easy to use in a variety of recipes. 

Ingredients Needed

• Butter
• Flour
• Sesame flour or oat flour
• Sugar
• Salt
• Egg whites
• Milk
• Sesame seeds
• Eggs
• Tahini
• Half and half
• Farina
• Vanilla
• Cinnamon or cardamom
• Raw coarse sugar

Equipment Needed

• Food processor or mixer
• Measuring cup
• Measuring spoons
• Wooden spoon
• Rolling pin
• Baking dish or pie plate
• Spatula
• Oven

Tahini Custard Pie

Recipe by rdaumitCourse: PiesCuisine: Mediterranean

Servings

8

servings

Ingredients

• Pie Crust

• Butter – 1 stick (8 tablespoons), cold

• Flour – 1 1/2 cups

• Sesame flour – 1/4 cup (or ground sesame seeds or substitute with oat flour)

• Sugar – 1/4 cup

• Salt – 1/2 teaspoon

• Egg white – 1 egg (save the yolk for the custard)

• Milk – 1/4 cup, cold

• Sesame seeds – 1 tablespoon, to sprinkle on the crust before baking.

• Custard

• Eggs – 2 whole eggs plus 2 egg yolks

• Sugar – 3/4 cup

• Tahini – 1/4 cup

• Half and half – 1 cup

• Farina – 1/3 cup (also known as cream of wheat)

• Vanilla – 1 teaspoon

• Cinnamon or Cardamom – 1/2 teaspoon

• Salt – 1/2 teaspoon

• Raw coarse sugar – 1 tablespoon, to sprinkle across the top

Directions

• Pie Crust
• In a food processor, place the dry ingredients with butter and pulse until it crumbles together.
• Mix the milk and egg white together. While the machine is running, pour in the wet mixture. It should come together into a ball quickly. If wet, add a sprinkle more flour. If dry, add a drizzle more milk.
• On a floured surface, roll the dough out and place in the pie dish or cut to fit several tart pans. Crimp. Brush the edges of the pie crust with a little water or milk and sprinkle the sesame seeds around the edges.
• Custard
• Preheat oven to 400. The pie will bake for 10 minutes then reduce the oven to 325
• Place all the custard ingredients in a bowl and whisk until light and frothy. Pour into the pie crust. Sprinkle the top with coarse sugar and a few remaining sesame seeds.
• Bake for 10 minutes on 400. Lower to 325 and bake until the custard is firm and the crust is golden, about 40 minutes.

Notes

• Dairy-free option – coconut oil can be used in place of butter for a dairy free pie crust and full cream coconut milk can be used in place of milk in the custard.  

• Author
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rdaumit

I am all about the gratification of the senses, and so I have become passionate about capturing the stimuli for my senses through videography and photography. Food provides some of the most alluring subject matter to capture on film, and videography does what a still shot can not do: capture sound. When you hear something sizzling, or pouring, your taste buds and sense of smell are already engaged.

I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.

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