Makku Cream Pie with Sesame and Ginger
Recipe by Allison Kave
This delicious pie infuses the creamy, bright flavor of Makku makgeolli into a silky custard, with a hint of fresh ginger and honey. Cradled in a crust made of puffed rice cereal, toasted sesame seeds, and butter, it’s a perfect blend of sweet, savory, and boozy!
- 3 cups (75 grams) Rice Krispies
- ¼ cup (35 grams) toasted sesame seeds
- ¼ cup (52 grams) white sugar
- 1 stick (113 grams) melted butter
- ¾ cup (177 ml) concentrated Makku (see below)
- One 14-ounce (397 grams) can sweetened condensed milk
- ¼ cup (61 grams) sour cream
- 4 large egg yolks
- Juice of 1 lemon
- ½ teaspoon freshly grated ginger
- ¼ teaspoon kosher salt
- 1 cup (236 ml) heavy cream
- 2 tablespoons honey
- 1 tablespoon toasted sesame seeds
- Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
- In a small saucepan, boil one 12-ounce can of Makku makgeolli until reduced by half. Allow to cool completely.
- In a food processor or blender, blend all of the crust ingredients to fine crumbs. Press firmly into a 10-inch pie plate, bake for 10 minutes, then allow to come to room temperature.
- In a large mixing bowl, whisk together all the filling ingredients. Pour into the pie shell, and bake for 20 minutes, rotating once halfway through. Allow to cool completely.
- Whip the heavy cream and honey together until loose peaks form. Pile the whipped cream on top of the pie, and sprinkle over the toasted sesame seeds.
- Keep chilled until ready to serve. The pie will keep (without the topping) for up to 3 days in the refrigerator or up to 1 month in the freezer.