This elegant icebox pie is in the rotation of popular desserts at Dad’s Luncheonette in Half Moon Bay, California. If you don’t have loose tea, use the contents of 15 tea bags. Chef Scott Clark keeps the tea leaves in the custard, which gives the filling a bit of texture—you can strain it if you prefer. Finish with a dollop of whipped cream.
Provided by: SmallRecipe.com
Categories: Healthy Pie Recipes
Total time: 4 hours 25 minutes
|1 cup graham cracker crumbs|
|¼ cup granulated sugar plus 2/3 cup, divided|
|⅓ cup unsalted butter, melted|
|1.666 cups low-fat milk|
|½ cup heavy cream|
|⅓ cup loose Earl Grey tea leaves|
|3 tablespoons cornstarch|
|3 large eggs|
|Pinch of salt|
|3 ounces white chocolate, coarsely chopped|
- Mix graham cracker crumbs and 1/4 cup sugar in a large bowl. Add melted butter and stir until evenly coated. Press the mixture evenly into a 9-inch pie pan. Refrigerate.
- Combine milk, cream and tea leaves in a medium saucepan. Bring to a boil over medium-high heat. Remove from heat, cover and let steep for 10 minutes. (If desired, strain to remove the leaves and return the milk mixture to the pan.)
- Mix cornstarch and the remaining 2/3 cup sugar in a large bowl. Whisk eggs and salt in a medium bowl. Whisk the eggs into the cornstarch mixture. While whisking, add one-third of the hot milk. Scrape the egg mixture back into the pan with the remaining hot milk.
- Cook over medium heat, whisking constantly, until the custard is steaming and thick enough to coat the back of a spoon. Remove from heat. Add white chocolate and whisk until smooth. Pour into the prepared pie crust. Cover and freeze until set, about 3 hours.
- Let the pie stand at room temperature for about 5 minutes before cutting.
Calories 303 calories, Carbohydrate 36 g, Cholesterol 89 mg, Fat 16 g, Protein 5 g, Saturated Fat 9 g, Sodium 112 mg, Sugar 28 g