When we first came across this recipe by pie queen Erin Jeanne McDowell, we knew it was the perfect fit for our new Jacobsen Salt Co. Salty Caramel Sauce. The floral notes of the tea contrast beautifully with the buttery, salty sweetness of the sauce, and a lightly sweetened whipped cream brings everything together in harmony.
To give it an extra British twist, we used McVitie’s Digestive Biscuits for the crumb crust. These biscuits are most similar to graham crackers and are an ideal dunking companion for any cuppa. You can find them in specialty food shops and World Markets, but feel free to substitute with graham crackers or any cookie of your choice.
Makes one 9” pie
INGREDIENTS
CRUST
- 1 ¾ cups Digestive Biscuit crumbs, about 12-14 biscuits (sub graham crackers or any other desired cookie)
- 2 tbsp sugar
- ½ tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 8 tbsp butter
FILLING
- 1 cup whole milk
- ⅓ cup heavy cream
- 5 bags of Earl Grey tea or ¼ cup loose leaf tea
- 1 cup packed brown sugar
- 1 tbsp cornstarch
- 3 large eggs
- 1 ½ tsp vanilla extract
- ½ tsp Jacobsen Salt Co. Pure Kosher Sea Salt
WHIPPED CREAM
- 1 cup heavy whipping cream
- 2 tbsp confectioner sugar
- 1 tsp vanilla extract (optional)
- ½ cup Jacobsen Salt Co. Salty Caramel Sauce
PROCESS
Preheat the oven to 350 degrees F.
MAKE THE CRUST
Toss the crumbs, sugar and salt together in a large bowl. Add the melted butter and mix until thoroughly combined. Press the crust into the pie pan as firmly and evenly as possible around the bottom and sides.
Bake the crust until golden brown, about 12 to 15 minutes. Let cool on a wire rack completely. This step can be done 1 day ahead– wrap the crust tightly and store in the refrigerator.
PREPARE THE FILLING
Place the milk and cream in a saucepan and bring to a gentle simmer. Remove from the heat and add the tea. Let steep for 15-20 minutes.
In a medium mixing bowl, combine the sugar, cornstarch and salt. Whisk in the eggs and vanilla extract. Remove the tea bags or strain out tea and pour in the milk mixture, whisking until well combined.
Pour filling into cooled pie crust and bake for 45-50 minutes at 350 F. You want the custard to be set but have a slight wobble in the middle. Cool the pie to room temperature before placing in the refrigerator for at least 2 hours and up to 24 hours.
TOPPINGS AND ASSEMBLY
WHIPPED CREAM
Place the cream, powdered sugar and vanilla extract (if using) in a bowl. Use a hand mixer or whisk to whip until soft peaks form. Stop here if you plan to use the whipped cream the next day. Cover the whipped cream and place in the fridge until you are ready to serve.
Just before serving whisk the whipped cream until medium stiff peaks form. It is now time to assemble your pie.
OPTION 1: spread ½ cup Salty Caramel Sauce in an even layer over the top of the pie. Spoon or pipe whipped cream on top of the caramel sauce and serve.
OPTION 2: Spoon or pipe whipped cream over the top of the pie. Cut individual slices and drizzle with desired amount of caramel sauce.