On a buffet table or in a picnic basket, this straightforward cake is ideal for the holidays! You won’t believe the aroma coming from your oven while it’s baking, either! Alcohol bakes off, leaving only the flavor. It’s really moist, and our family has requested it for birthdays for more than 20 years!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 3 cups milk
- 8 Earl Grey tea bags
- 1 cup white sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 4 egg yolks, lightly beaten
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1 (9 inch) baked pie shell
- 2 cups heavy cream
Instructions
- Heat milk over medium heat in a medium saucepan until steam forms, 2 to 3 minutes. Remove from heat and add Earl Grey tea bags; steep 5 minutes.
- Remove tea bags and whisk in sugar, cornstarch, and salt. Cook over medium heat until mixture is thick and bubbly, 5 to 7 minutes. Reduce heat to low and cook for 2 minutes. Remove from heat and let cool slightly.
- Place egg yolks into a bowl. Pour 2 cups hot tea mixture into yolks, whisking constantly. Pour egg mixture into the saucepan and bring to a boil over medium-low heat. Cook, stirring constantly, for 2 minutes. Remove from heat; pour through a strainer into a clean bowl. Stir in butter and vanilla extract.
- Pour mixture into the prepared pie crust. Chill in the refrigerator for 2 hours.
- Beat heavy cream in a mixing bowl using an electric mixer until stiff peaks form, 3 to 4 minutes. Top chilled pie with whipped cream.
- Return pie to the refrigerator to chill for 2 hours, or until set.
Nutrition Facts
| Calories | 554 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 20 g |
| Sodium | 290 mg |
| Sugars | 30 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |