Delicious Beltane and Midsummer Pie

Beltaine Cream Pie
Recipe by Edain McCoy

Prepare and pre-bake a pie shell and have it ready in the pie dish. The pie filling will be warmed but not baked.

1 cup whole milk


1 cup rich cream


1/2 cup or one stick of real butter


3 tablespoons cornstarch


3/4 cup sugar


1/4 teaspoon vanilla


ground nutmeg

Melt the butter in a wide cooking pan.

In a separate bowl slowly add the milk to the cornstarch making sure it is fully dissolved and absorbed before adding more milk.

When the cornstarch is fully blended add this and all the other ingredients, except the vanilla, to the cooking pan.

Stir constantly over medium heat until the mixture becomes thick like a pudding. Remove from heat and stir in the vanilla.

Pour the mixture into the waiting pie shell and sprinkle with nutmeg.
Chill the pie to set.

(The above recipe for “Beltaine Cream Pie” is taken from “Witta: An Irish Pagan Tradition“, by Edain McCoy, page 187, Llewellyn Publications, 1993/1994)

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