Earl Grey Icebox Pie

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.