CARAMEL-EARL GREY CUSTARD PIE IN GINGERSNAP CRUMB CRUST

Caramel-Earl Grey Custard Pie in Gingersnap Crumb Crust image

This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that "if it can be infused, it should be infused with Earl Grey." I took that to heart to create this caramel-spiked pie, infusing the milk and cream with plenty of tea before whisking them into a classic custard filling. And because I adore the combination of chai tea and caramel, there's a variation for that version.

Provided by Erin Jeanne McDowell

Categories Dessert Pie Thanksgiving Custard Tea Milk/Cream Butterscotch/Caramel Egg Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly

Yield one 9-inch / 23-cm pie

Number Of Ingredients 11

Ingredients

226 g / 1 cup whole milk
78 g / ⅓ cup heavy cream
8 g / ¼ cup loose Earl Grey tea (or 5 Earl Grey tea bags)
212 g / 1 cup packed dark brown sugar
7 g / 1 tablespoon cornstarch
170 g / 3 large eggs
5 g / 1½ teaspoons vanilla extract
2 g / ½ teaspoon fine sea salt
One 9-inch / 23-cm Basic Crumb Crust made with gingersnap crumbs, parbaked and cooled completely
1 recipe Salted Caramel Sauce (optional), well chilled
Full Batch of Classic Whipped Cream (optional)

Steps:

In medium saucepan, bring the milk and cream to a simmer over medium heat. Remove from the heat, add the tea, and cover the pan. Let steep for 15 to 20 minutes, then strain the liquid into a medium bowl (or just remove the tea bags, if using, and pour into the bowl).
Preheat the oven to 350°F / 175°C with a rack in the center (preferably with a Baking Steel or stone on it).
In a medium bowl, stir the brown sugar and cornstarch together well to combine. Add this mixture to the milk mixture, along with the eggs, and whisk well to combine. Add the vanilla and salt and whisk until well incorporated.
Place the parbaked crust on a parchment-lined baking sheet and pour the custard into it. Transfer to the oven and bake until the crust is deeply golden brown and the custard is set around the outside but still slightly jiggly in the center, 45 to 50 minutes. Cool completely, then refrigerate for at least 2 hours (or up to 24 hours).
Pour some or all of the caramel glaze over the top of the pie and spread into an even layer over the surface. A thin layer will set firmer and a thicker layer will be gooier-or you can drizzle it over slices when serving. Refrigerate the pie for at least 1 hour, or until ready to slice and serve.
Do Ahead: The pie can be made up to 24 hours ahead and refrigerated until ready to serve.
Variation
Caramel-Chai Custard Pie in Shortbread Crumb Crust: Replace the Earl Grey tea with an equal amount of chai. Make the crumb crust with shortbread or vanilla cookie crumbs.