Have you ever had Thai Tea?  That smokey, campfire, roasted marshmallow tasting tea at Thai restaurants that they pour a luscious amount of heavy cream over top and it slowly drizzles down into the tea, creating a creamsicle effect?  It’s amazing.  It’s odd.  It’s unique and it’s unforgettable.  We had the epiphany the other day while we were at one of our favorite Thai places in town and they had Thai Tea cupcakes on display at the counter.  We had to try one, of course, and as we were eating, Matt said, “If this was a pie, it would be Pie Tea.”  I love a good pun and I loved the idea even more.  I knew it would work!  So today, on Pi Day, I tried it!  I simply substituted the sugar called for in a basic custard pie filling with Thai Tea mix and poured it into my favorite pie crust and baked it for an hour!  It was amazing!  Topped with fresh whipped cream to mimic the heavy cream poured on top of the traditional drink, this has become a new favorite creation.

I hope you venture out to your local Asian market and pick up a mix and try it out for yourself.  It’s super easy and really unique!  I’d say the taste isn’t exactly as campfire as I’d hoped, and it’s a bit watery (not sure why – I bet there’s very little troubleshooting online for using a tea mix in your pie) but it’s definitely got the burnt caramel/cream effect and of course, the crust holds up.    🙂

Happy Pi Day!

Thai Tea Pie

1 unbaked pie crust
4 eggs
1 cup Thai Tea mix
1 tsp vanilla extract
1/4 tsp kosher salt
2 cups whole milk
1 egg white for brushing the crust

Preheat the oven to 400F.  Roll out your pie crust and fit into a deep dish pie plate (you’ll have a little leftover if you use my recipe).  Mix all the ingredients together and whip until well blended.  Pour into the pie shell and place pie plate on a rimmed baking sheet.  Bake for 50 minutes to a little over an hour.  It’ll puff up a bit and then it will settle once it cools.  Top with whipped cream and enjoy yourself!