This easy 5-ingredient Thai Tea Custard Pie is made with a Vanilla wafer cookie crust, and a Thai tea powder egg custard for a fun take on a classic egg custard pie! Serve it with whipped cream for a truly unique and delicious bite!JUMP TO RECIPE
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Easy 5 Ingredient Thai Tea Custard Pie
This fast, easy and flavorful Thai Tea Custard Pie is a fun take on a classic simple egg custard pie you can make with just 5 simple ingredients. With a spiced and creamy center, and a buttery vanilla wafer cookie crust, this dreamy pie is always a dessert table hit!
What goes into the Thai Tea Egg Custard Pie Recipe?
To make this unique and 5-ingredient (excluding salt and hot water) delicious egg custard pie, you will need:
- ½ cup instant Thai tea mix. I like Prince of Peace.
- 1 can of sweetened condensed milk.
- 5 large eggs, beaten.
- A box of Vanilla Wafer cookies.
- A stick of butter.
Making the Pie Shell
Preheat the oven to 350 degrees, and grease a deep dish pie pan with cooking spray or butter.
Add the Vanilla wafer cookies to the bowl of your food processor, and process until they resemble fine ground crumbs. Add melted butter, and pulse until well combined.
Press ground cookie butter mixture into the prepared deep dish pie dish, and bake in preheated oven for 15 minutes. This will help solidify the crust and make sure it stays put as the custard bakes.
Can I use a store bought crust?
You can use a store bought cookie crust if you like! If you can't find a deep dish, I would cut the amount of custard in half, and lower your baking time by about 10-15 minutes.
Making the egg custard
The egg based custard for this Thai tea flavored pie is super easy to make!
Heat water in microwave or in a saucepan on high heat until boiling. Add to the bowl with the Thai tea powder, and whisk until fully combined. In a separate bowl, whisk eggs until homogenous.
Add beaten eggs to bowl with the Thai tea liquid, and whisk util well combined. And voila- you've got custard!
Tools for baking the egg custard pie
A large roaster pan. You'll fill this part of the way with water, which will help the custard bake properly.
A deep dish metal or ceramic pie dish.
A food processor (or a rolling pin and a ziplock bag) for pulverizing the wafer cookies for the crust.
A few mixing bowls.
A saucepan or microwave, for melting the butter. You will also need these for getting the water hot for the custard.
A wire whisk, for mixing the eggs and custard.
Tips for a great pie
- Be sure to pre bake your crust. This will keep it solid and separated from your custard.
- Use HOT/BOILING water for the the custard, and do your mixing in a heat safe bowl.
- Be sure to scrape out every last drop of goodness from your can of sweetened condensed milk.
- Use a flavorful Thai tea mix, such as Prince of Peace.
- Bake your pie in a water bath, for the best texture. I like to use a roasting pan, so it's easy to maneuver and less mess.
What to serve with the pie
This pie is delicious as it is, or with a dollop of homemade or store bought whipped cream! You can decorate the pie, or serve each slice with whipped cream!
Storing the Thai Tea Egg Custard Pie
Once cooled, this pie can be stored in the pie dish wrapped is foil or plastic wrap, or in an airtight container for up to 5 days. Be sure to fully cool the pie before storing so it doesn't become wet.
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Thai Tea Custard Pie
- large roasting pan
- deep dish pie dish
- Food Processor
- 1 ¼ cups boiling water
- ½ cup instant Thai tea mix
- 1 14 oz can sweetened condensed milk
- 5 large eggs, beaten
- a pinch of salt
- 1 11 oz box of Vanilla Wafer cookies
- 1 stick of butter
- 1. Preheat oven to 350 degrees. 2. Grease a deep dish pie pan with cooking spray or butter. 3. Add cookies to the bowl of your food processor, and process until they resemble fine ground crumbs. Add melted butter, and pulse until well combined. 4. Press ground cookie butter mixture into pie dish. 5. Bake pie shell for 15 minutes. 6. While pie crust bakes, make the Thai tea custard. Add Thai tea mix to a medium heat proof mixing bowl. 7. Heat water in microwave or in a saucepan on high heat until boiling. Add to the bowl with the Thai tea powder, and whisk until fully combined. 8. In a separate bowl, whisk eggs until homogenous. 9. Add beaten eggs and pinch of salt to the bowl with the Thai tea liquid, and whisk util well combined. 10. Add 1 inches water to a roasting pan and and carefully place the baked crust in the center. 11. Carefully pour Thai tea custard into the baked cookies crust shell. 12. Carefully transfer the roasting pan to the center rack of the oven. 13. Bake the custard pie for 45-55 minutes, or until a knife inserted in the center comes out clean. 14. Remove pie pan from water bath, cool to room temperature, and refrigerate until cold (about 2 hours, or up to overnight). 15. Serve cold, with whipped cream, if desired.
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