Name: Caramel-Earl Grey Custard Pie in Gingersnap Crumb Crust
Yield: one 9-inch / 23-cm pie
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)

two whipped cream and carameltopped custard pies with cups of tea

Photo by Mark Weinberg

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.

Recipe notes

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