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European Poppy Seed Pudding Pie


1 cup (200 g) raw cane sugar
1 cup (200 g) margarine or butter
1 pinch salt
1 tsp vanilla extract
1 egg
3 ⅓ cups (375 g) unbleached pastry flour
1 pkg Aluminum Free Baking Powder

3 cups (750 ml) milk
2 pkg GoBIO! Vanilla Pudding Mix
1 cup (200 g) poppy seeds
cup (150 g) sweetener, e.g. cane sugar or maple syrup


Mix the first 5 ingredients together until creamy. Mix the Baking Powder into the flour and gradually stir dry mixture into moist mixture. Blend until completely smooth. Take of the dough and roll into a 12" circle, large enough to cover the bottom of a 9" spring form or pie plate and to fold up about 1 inches on the sides.

In a pot stir together both packages of GoBIO! Vanilla Pudding Mix, sweetener, poppy seeds and milk. Bring to a boil, stirring constantly. Remove from heat and let sit for 5 min.

Fill poppy-seed-pudding mixture into the prepared pie crust. Use the remaining of the dough and crumble on top of the filling.

Bake at 350F for 45 Min, ideally with circulating air. Let cool and enjoy.



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