Malört Custard Pie

This pie is not for the faint of heart. Chicago’s own Jeppson’s Malört meets a creamy citrus custard for a dessert that’s bold, bitter, and surprisingly addictive. The graham cracker crust keeps it classic while the filling leans adventurous; a true conversation starter.

Graham Crust

• 200 g graham cracker crumbs (about 2 cups)

• 100 g unsalted butter, melted (about 7 tbsp)

• 50 g granulated sugar (¼ cup)

• Pinch of salt

Filling

• 1 can (397 g / 14 oz) sweetened condensed milk

• 3 large egg yolks (55–60 g total)

• 80 g Jeppson’s Malört (about ⅓ cup)

• 51 g combined lime + grapefruit juice

• ½ tsp vanilla extract

• 10 g cornstarch (1 tbsp, optional for firmer set)

Crust

1. Preheat oven to 325°F

2. Combines crumbs, sugar, salt, and melted butter. Mix until evenly moistened.

3. Press mixture firmly into the base and sides of a 9-inch pie dish.

4. Bake for 10 minutes. Cool slightly while you prepare the filling.

Filling

1. Lower oven to 300°F

2. In a bowl, whisk condensed milk with egg yolks until smooth.

3. Add citrus juice, Malört, vanilla, and cornstarch if using. Whisk until combined.

4. For filling into crust and smooth the top.

5. Bake 22–28 minutes, until edges are set but the center still jiggles slightly.

6. Cool 1 hour at room temperature, then refrigerate until fully set (2–3 hours).

Serving

• Top with lightly sweetened whipped cream and a sprinkle of citrus zest.

• Candied orange or grapefruit slices make it extra photo-worthy.

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