Thai Tea Pie- The Thanksgiving Sleeper

So Orange. So delicious.

When I offered to make pies for my friends, any pie, Leslie asked me if I could swing this Thai Tea recipe. I gave it a try and was delighted. Below is what I did and want to do again.

THAI TEA PIE

Crust:

1 cup salted roasted peanuts, divided

1 1/4 cup graham crackers

1/3 cup peanut butter

1/4 cup unsalted butter, melted

Filling:

1 cup half and half

1/2 cup Thai Tea powder

1 14 ounce can of Sweetened Condensed Milk

3 egg yolks

2 eggs

In a food processor, pulse the peanuts, remove half for the garnish. Into the processor add the graham crackers, peanut butter and butter. Press the dough into 9 inch pan. Chill for about 10 minutes as it’s a little gooier than a regular crust. After ten minutes, repress the crust as it wants to slide down the sides of the pan, but not too firm to fuss with.

In sauce pan on the stove bring the half and half to a simmer. Turn off the heat and stir in the tea leaves. Let cool 10 minutes. Strain using cheesecloth or a mesh strainer and then a super fine tea strainer. Put the half and half-tea, sweetened condensed milk, yolks and eggs into the pan, gently heat stirring with a whisk and a rubber spatula, to scrape the bottom of the pot. Cook until thick. When a rubber spatula dipped in the mixture comes out and you can run your finger through it and it leaves a clean swipe, it’s thick.

Pour mixture through a sieve into the prepared shell, decorate with reserved peanuts and chill 3 hours or overnight.