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.