Never mind that it was 95 degrees here yesterday, it’s still fall! And fall marks the beginning of the holiday season which means I get to start trying out all of the recipes I’ve been saving throughout the year to serve over the holidays! I have a recipe I’ve been wanting to try for months it’s a Vanilla Poppy Seed Pie. A friend of mine sent me the recipe back in July and have been waiting for months to make it.
Now I could’ve made it during the summer since it’s a cream pie, but turning on the oven in the middle of the summer to bake a pie crust doesn’t sound like fun. Not only that, but Silk hit me up and challenged me to try Silk Soymilk in a recipe that would normally call for regular milk. I thought what the heck?
It was SO GOOD that I couldn’t wait to share the recipe with you!
Vanilla Poppy Seed Pie
1 frozen pie crust
1/2 cup sugar
4 large egg yolks, room temperature
3 tablespoons corn starch
1/4 teaspoon salt
1-1/2 cups Silk Organic Vanilla
2 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1/2 cup heavy whipping cream
1 tablespoon poppy seeds
Bake the pie crust as directed on the package. Let cool completely.
In a medium sized bowl, whisk together the sugar, egg yolks, corn starch and salt. Set aside.
Heat the Silk Organic Vanilla in a small saucepan over medium heat. Do not let it boil.
Slowly whisk half of the Silk Organic Vanilla into the egg mixture. Pour this back into the saucepan and cook while whisking about 3-4 minutes, until the mixture is thick like a pudding. Remove from heat. Whisk in the butter and vanilla.
Pour the filling through a mesh sieve into a large bowl. Let cool for about 30 minutes, while stirring frequently so that the mixture cools evenly.
In a small bowl, beat the whipping cream with a mixer on low speed until peaks form, about 4 minutes. Fold the whipping cream and poppy seeds into the cooled mixture.
Spread the mixture into the pie crust, smoothing over the top. Refrigerate at least 3-4 hours until set.
This pie came out creamy and delicious! And I love that the Silk Organic Vanilla gave even more of a vanilla-y flavor to the pie. I can’t wait to serve this at Thanksgiving!
Now I want you to take the Silk Challenge! Head over to Silk’s Facebook page to enter the Silk Holiday Recipe Contest by uploading your favorite recipe using Silk instead of milk.
Everyone who enters the contest receives a Silk cooking apron and three grand prize winners (chosen after December 1st) will receive a KitchenAid Mixer and a free year of Silk!! That’s a $350value!
While you’re there, check out Silk’s various holiday recipes you might just find a new one for your family to enjoy. They have lots of recipes on Pinterest too!
Which of your favorite family recipes would you enter into the contest?
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.