Here is a subtly sweet and buttery tasting custard pie recipe that will fill your kitchen with a heady floral aroma for hours. A variation on my master custard pie recipe, you’ll use chamomile tea steeped in milk or cream, sweetened with sugar or honey as your base as outlined in the recipe below. For this chamomile tea custard pie, it is preferable to use loose tea and one delicious choice is Peaceful Easy Feeling Tea from TProject Shop in Portland, OR, made with chamomile and lemon verbena. Save a pinch of dry tea leaves mix to scatter on top of the pie for a colorful decorative touch.Print
Delicious buttery and sweet chamomile custard pie
- 1 pie crust rolled out and pressed into shape. Do not par-bake. Instead, freeze while you are making the filling.
- 3 cups whole milk
- 1/2 cup chamomile tea leaves (loose tea)
- 1/2 cup sugar or honey
- 1/4 cup condensed milk
- 3 eggs
- Gently bring milk to boiling. Cool for a minute or two and add tea leaves. Steep for 6 hours and up to overnight.
- Strain tea from milk and bring milk to a rolling boil. Take off heat, add sugar or honey and condensed milk and let sit for a minute or two.
- Whisk eggs together in a small bowl.
- Add hot milk to egg mixture 1 tablespoon at a time, until you’ve added 6 tablespoons of milk to the eggs.
- Add egg mixture to the remainder of the scalded milk and whisk continually for 3 minutes. If your custard breaks and you see little pieces of scrambled egg, run mixture through a blender or food processor at high speed until a smooth mixture has formed, and pour the blended mixture through a fine mesh strainer into the pan.
- Pour custard into pie shell and bake at 400F for 10 minutes, then lower the oven temperature to 375F and cook for another 40 – 50 minutes.
Keywords: custard pie, tea, chamomile tea