Earl Grey Custard Pie

I’m a little obsessed with infusing milk with delicate flavors that add a subtle essence to my baking.  This simple custard pie is perfumed with bergamot from Palais Des Thés Earl Grey tea.  Any brand of Earl Grey tea will work in this recipe, but this premium blend elevated the flavor of my pie into the most delightful treat. The hint of infused flavor created an incredibly well balanced flavor profile.   If you’d like this premium blend delivered to your doorstep from Try the World, just click here.  Be sure to enter code YDelicacies for a 15% discount.  Tea has always been my favorite hot beverage, and now, I’m excited to make it a part of my culinary journey.  Hmmmm, I see infused teacakes and chocolate truffles in my future. Enjoy!!!

Earl Grey Custard Pie

Servings: 8

1 pastry crust, rolled and fitted into a pie dish

1 cup whole milk

5 oz. can evaporated milk

2 Earl Grey tea bags

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

3 eggs

2 teaspoon vanilla

powdered sugar for serving

1. Preheat oven to 350 degrees F.  

2. Place rolled and fitted crust in pie dish in the freezer for 20 minutes.

3. Line chilled pastry crust with parchment and fill with pie weights (or dry beans).  Bake crust just until edges are puffed and set, about 15 minutes.  Remove parchment and pie weights and bake crust until the bottom is firm but pale, about 15 minutes.  Set aside.

4. In a small sauce pan, bring whole milk, evaporated milk and tea bags to a boil.  Immediately remove from heat, cover and let tea steep for 30 minutes. 

5. In a small bowl, whisk together the sugar, cornstarch and salt; set aside.

6. In a medium bowl, vigorously whisk eggs and vanilla until pale in color, about 1 minute.  Add sugar mixture and whisk until combined.  

7. Remove tea bags from milk.   Pour infused milk into egg mixture and whisk until well combined.

8. Pour into pre-baked crust and place pie on a baking sheet. Bake on the middle rack of preheated oven until filling is set, 40-50 minutes. If crust browns too quickly before the filling is set, cover the crust with foil.  Cool in pan on wire rack.  Refrigerate at least 2 hours and serve chilled with a dusting of powdered sugar.

Do Ahead: Pastry dough can be made 3 days ahead, or frozen up to 1 month. Pie can be made and refrigerated up to one day ahead.