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Caramel-Earl Grey Custard Pie in Gingersnap Crumb Crust

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two whipped cream and carameltopped custard pies with cups of tea
Photo by Mark Weinberg

This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that “if it can be infused, it should be infused with Earl Grey.” I took that to heart to create this caramel-spiked pie, infusing the milk and cream with plenty of tea before whisking them into a classic custard filling. And because I adore the combination of chai tea and caramel, there’s a variation for that version.

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