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.

Betsy Andrews
EatingWell Magazine, June 2021

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Credit: Eric Wolfinger

Recipe Summary test

active:
25 mins
total:
4 hrs 25 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

To make ahead

Freeze for up to 4 days.

Equipment

9-inch pie pan

Nutrition Facts

303 calories; fat 16g; cholesterol 89mg; sodium 112mg; carbohydrates 36g; protein 5g; sugars 28g; niacin equivalents 1mg; saturated fat 9g; vitamin a iu 529IU; potassium 137mg.
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