Earl Grey Icebox Pie


ACTIVE: 25 min TOTAL: 4 hrs 25 min

TO MAKE AHEAD: Freeze for up to 4 days.

EQUIPMENT: 9-inch pie pan

This elegant icebox pie is in the rotation of popular desserts at Dad’s Luncheonet­te in Half Moon Bay. If you don’t have loose tea, use the contents of 15 tea bags. 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.

1 cup graham cracker crumbs

1/4 cup granulated sugar plus 2/3 cup, divided

1/3 cup unsalted butter, melted

12/3 cups low-fat milk

1/2 cup heavy cream

1/3 cup loose Earl Grey tea leaves 3 tablespoon­s cornstarch

3 large eggs

Pinch of salt

3 ounces white chocolate, coarsely chopped

1. 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.

2. 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.)

3. 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.

4. 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.

5. Let the pie stand at room temperatur­e for about 5 minutes before cutting.

SERVES 10: 1 slice each

Cal 303 Fat 16g (sat 9g) Chol 89mg Carbs 36g

Total sugars 28g (added 18g) Protein 5g Fiber 0g

Sodium 112mg Potassium 137mg.

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