Thai Tea Pie Recipe

Graham cracker crumbs: Crushed graham crackers used to form the base of the pie crust.

Melted butter: Helps bind the graham cracker crumbs together to form a cohesive crust.

Heavy cream: Adds richness and creaminess to the pie filling.

Sweetened condensed milk: Provides sweetness and a smooth texture to the filling.

Thai tea mix: A blend of tea and spices that gives the pie its distinctive flavor and color.

Gelatin: Used to set the filling and give it a firm texture.

When preparing the gelatin, ensure it is fully dissolved in the water before adding it to the filling mixture. This will help avoid any lumps and ensure a smooth, even texture in your Thai tea pie. Additionally, when whisking the heavy cream and sweetened condensed milk with the Thai tea mix, make sure to whisk vigorously to fully incorporate the flavors and achieve a consistent mixture.

• graham cracker crumbs - Substitute with digestive biscuit crumbs: Digestive biscuits have a similar texture and slightly sweet flavor that works well as a crust.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and helps bind the crumbs together, adding a subtle coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream has a rich, creamy texture similar to heavy cream and adds a slight coconut flavor that complements Thai tea.

• sweetened condensed milk - Substitute with sweetened coconut milk: Sweetened coconut milk provides a similar sweetness and creamy texture, with a hint of coconut flavor.

• thai tea mix - Substitute with black tea with a pinch of star anise and vanilla: Black tea with star anise and vanilla mimics the flavor profile of Thai tea.

• gelatin - Substitute with agar-agar: Agar-agar is a plant-based gelling agent that works similarly to gelatin, making it suitable for vegetarians and vegans.

• To store your Thai Tea Pie, cover it tightly with plastic wrap or aluminum foil. This will help maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place the covered pie in the refrigerator. It can be stored there for up to 3-4 days. Make sure to keep it on a flat surface to avoid any spillage or deformation.
• If you wish to freeze the Thai Tea Pie, first ensure it is completely set and chilled in the refrigerator. This will help the pie hold its shape during the freezing process.
• Wrap the pie tightly in plastic wrap, ensuring there are no exposed areas. Follow this by wrapping it in a layer of aluminum foil for extra protection against freezer burn.
• Label the wrapped pie with the date of freezing. This will help you keep track of its storage time.
• Place the wrapped pie in the freezer. It can be frozen for up to 1-2 months. For best results, store it on a flat surface to maintain its shape.
• When ready to enjoy, transfer the Thai Tea Pie from the freezer to the refrigerator. Allow it to thaw overnight. Avoid thawing at room temperature as this can cause the filling to become too soft and lose its texture.
• Once thawed, remove the wrapping and serve chilled. If the crust seems a bit soft after thawing, you can place the pie back in the refrigerator for an additional hour to firm up before serving.

• For a quick and easy method, slice a piece of the Thai tea pie and place it on a microwave-safe plate. Microwave on medium power for 10-15 seconds. This will slightly warm the pie without melting the gelatin filling.

• If you prefer a more even reheating, preheat your oven to 300°F (150°C). Place the pie slice on a baking sheet and cover it loosely with aluminum foil. Heat for about 10 minutes. This method helps maintain the crust's texture while gently warming the filling.

• For those who enjoy a chilled dessert, you can skip reheating altogether. Simply let the pie sit at room temperature for about 10-15 minutes before serving. This allows the flavors to bloom and the texture to soften slightly.

• If you have an air fryer, set it to 300°F (150°C) and place the pie slice inside for about 5 minutes. This method can help keep the graham cracker crust crispy while warming the filling.

• For a stovetop method, use a double boiler. Place the pie slice in a heatproof dish and set it over simmering water for a few minutes. This gentle heat will warm the pie without compromising the cream and gelatin structure.

• Oven: Used to bake the graham cracker crust at 350°F (175°C).

• Pie dish: The dish where the graham cracker crust is pressed into and the filling is poured.

• Mixing bowl: Used to whisk together the heavy cream, sweetened condensed milk, and Thai tea mix.

• Whisk: Essential for combining the ingredients smoothly and ensuring the gelatin is well incorporated.

• Measuring cups: Used to measure out the graham cracker crumbs, heavy cream, and sweetened condensed milk accurately.

• Measuring spoons: Used to measure the Thai tea mix and gelatin.

• Spatula: Helps in pressing the graham cracker mixture into the pie dish and scraping down the mixing bowl.

• Small bowl: Used to dissolve the gelatin in water before adding it to the filling mixture.

• Refrigerator: Necessary for chilling the pie until it sets properly.

Prepare the crust ahead: Mix graham cracker crumbs and melted butter the night before and store in the fridge.

Use a food processor: Quickly blend graham crackers into crumbs using a food processor.

Chill the mixing bowl: Place the mixing bowl in the fridge before whisking heavy cream to speed up the process.

Quick gelatin dissolve: Use hot water to dissolve gelatin faster.

Pre-measure ingredients: Have all ingredients measured and ready before starting.

Use a stand mixer: Whisk the filling mixture faster with a stand mixer.