honey sesame pie

Make a creamy, homemade pie rich with flavor in less than 10 ingredients.

Honey Sesame Pie Recipe

This is possibly one of the best pies I’ve ever made. That’s really saying a lot because I don’t even normally like pies! The graham cracker crust is sweetened with a hint of honey, which carries through to the creamy tahini filling for a super satisfying dessert. And it’s perfect for summer—setting it in the freezer gives the tahini whipped cream definitive ice cream vibes right when you need them most. 

Ingredients for Honey Sesame Pie

  • 2 sleeves graham crackers

  • 6 tablespoons (3/4 stick) unsalted butter

  • 1 tablespoon honey

  • 1/4 teaspoon salt

  • 1/4 cup sesame seeds

    For the filling:

  • 1 pint heavy cream

  • 1 heaping teaspoon vanilla

  • 2 tablespoons + 1 teaspoon honey

  • 1/4 cup tahini

  • 1/4 teaspoon salt

How to Make a Honey Sesame Pie

  1. Preheat the oven to 350°F and grease an 8” pie pan. 

  2. Heat a small frying pan over medium heat. Add the sesame seeds and cook for 8-10 minutes, stirring occasionally, until the seeds are golden brown.

  3. In a blender, pulse the graham crackers until it forms a sandy consistency.

  4. Melt the butter in a small bowl and stir the honey in to dissolve.

  5. Pour the crumbs into a bowl and add the melted butter with honey, toasted sesame seeds, and salt. Mix with a spoon (or your hands) until it reaches a texture similar to wet sand. 

  6. Firmly press the graham cracker mixture into the pie pan, first using your fingers then the bottom of a glass to pack it tightly. The crust should go along the bottom and sides of the pan, you should have about half a cup left over.

  7. Bake the crust for 10 minutes, until fragrant and a deep golden brown. Let cool completely before filling. 

  8. To make the filling, pour the cold heavy cream into a large bowl and beat with a hand mixer until soft peaks form. 

  9. Add the vanilla, honey, tahini, and salt, and continue to mix until stiff peaks form and it resembles a slightly thick whipped cream.

  10. Pour the mixture into the pie crust and use an offset spatula to smooth the top. Sprinkle the leftover crust mixture around the edges and freeze to set, at least one hour. 

  11. Serve cold and store any leftovers in an airtight container in the freezer.

What You’ll Need

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