Poppy Seed Cream Pie Recipes

POPPY SEED CREAM PIE

Steps:

• Combine sugar, cornstarch and eggs.
• Beat well with hand mixer.
• Gradually beat in milk, cream and poppy seeds.
• Place in a saucepan and heat until thickened.
• Remove from heat.
• Add vanilla and beat again to form a smooth custard.
• Cool slightly and pour into baked pie shells.
• Cover lightly with waxed paper to keep moist and smooth.
• Refrigerate until custard is set before serving.

POPPY SEED LEMON PIE

Steps:

• In a large bowl, beat milk and lemonade concentrate until smooth (mixture will begin to thicken). Fold in 2 cups whipped topping. Spread half into the crust. , Add poppy seeds and food coloring if desired to the remaining lemon mixture; stir until blended. Spoon over first layer. Spread with the remaining whipped topping. Refrigerate until serving.

GERMAN POPPY SEED STOLLEN (MOHNSTOLLEN)

Steps:

• Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Pour 1 cup lukewarm milk into the well and stir into the yeast. Cover and let rise in a warm place until foamy, about 15 minutes.
• Mix flour from the sides of the bowl into the yeast mixture, a little at a time. Add butter, 6 tablespoons sugar, and salt and knead until a soft, pliable dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
• Grease a baking sheet with butter. Sprinkle a work surface with flour and roll out dough into a thin rectangle.
• Pour poppy seeds into a bowl and pour 1 cup hot milk on top. Add 3/4 cup sugar, raisins, honey, vanilla sugar, rum, and lemon zest and stir together until filling is well combined. Spread filling over dough rectangle. Roll up rectangle, starting at the longer side, and press seam together with your fingers. Place poppy seed stollen onto the prepared baking sheet with the seam side down. Cover and let stollen rise for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake stollen in the preheated oven until baked through, about 40 minutes. Allow to cool for about 1 hour and dust with confectioners' sugar.

HUNGARIAN POPPY SEED FILLING

Steps:

• Grind the poppy seeds in a mill or coffee grinder.
• Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
• Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
• Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.

POPPY SEED CREAM PIE

Steps:

• Bake pie crust according to package and let cool.
• Prepare pudding with milk according to package.
• Fold in Cool Whip and poppy seeds.
• Pour mixture into pie crust.
• Put pie in freezer.
• Serve after pie has firmed up enough to cut into slices.
• Store pie in the freezer to keep its shape.