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Slice of Poppy Seed Torte
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Poppy Seed Torte

This Midwest favorite features a Poppy Seed custard over a graham cracker crust topped with a meringue that is dusted with graham cracker crumbs.
Prep Time10 minutes
Cook Time25 minutes
Refrigerate before Serving2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American, Midwest, Wisconsin
Keyword: Poppy Seed Torte, Poppy Seed Torte with Meringue Topping
Servings: 12

Equipment

  • Stand Mixer with whisk attachment
  • 9" x 13" pan
  • Medium size saucepan
  • Food processor

Ingredients

Crust

  • 1/2 lb Graham Crackers (reserving 1/4 cup for topping)
  • 1/4 cup Sugar
  • 1/2 cup Butter

Custard Filling

  • 3 cups Whole Milk
  • 1 cup Sugar
  • 4 Egg Yolks
  • 1/4 cup Poppyseeds
  • 1/4 cup Corn Starch
  • 1 tsp Vanilla
  • 1/4 cup Butter
  • 1/4 tsp salt

Meringue Topping

  • 4 Egg Whites
  • 1/2 cup Powdered Sugar for topping

Instructions

  • In a food processor pulse graham crackers to coarse crumb. (Reserve 1/4 cup of cracker crumbs to sprinkle over the top of the meringue). Add 1/2 cup of melted butter and the 1/4 cup of sugar, and continue to pulse until the graham cracker crumbs look like coarse sand. (This can also be done using a plastic bag and a rolling pin, and combining in a bowl)
  • Add graham crackers to an ungreased 13" x 9" baking pan and press crust until smooth using the flat side of a measuring cup, pushing crumbs up around the sides to create a crust. Set aside to make the filling.
  • Separate 4 eggs, reserving the egg whites for the topping. Add the egg yolks, along with the 3 cups of milk to a saucepan. Heat over medium heat, stiring to combine.
  • Add poppyseeds, cornstarch and 1 cup of sugar to pan and continue stirring to combine. Cook over medium heat until thickened and coats the back of a spoon. Remove from heat. While still hot add butter, vanilla and salt, stir until butter is melted and incorporated.
  • Pour the custard mix over the graham cracker crust in the baking pan
  • Whip the egg whites in a stand mixer, slowly adding the 1/2 cup of powdered sugar to combine. Continue whipping until egg whites reach a soft peak that curls when held up on a spoon. Remove from stand mixer, and add to the top of the custard in dollops, smooth ing out over the top of the torte.
  • Sprinkle with remaining crushed graham cracker crumbs. Bake at 350 for 20 minutes, or until top is golden brown.
  • Chill in refrigerator before serving.