Last Pi Day (3.14) I made Christina Tosi's Milk Bar Pie, and it was a lot of work! This year, it so happened that I had some leftover bubbles (boba), Thai tea custard and cream-cheese cream in the fridge. All I needed to do was to put them together with an easy Graham cracker pie crust, and ta-da! There it is! No-bake bubble Thai tea cream pie!
When making the custard, be careful not to boil the milk or it might cook the eggs when pouring it in. Also, make sure you keep an eye on the custard when cooking as it thickens fast at a certain point and may burn easily.
Ingredients：
*makes one 6" pie*
Pie shell
1 cup Graham cracker crumbs
1/3 cup butter (melted)
Thai tea cream
10g cake flour (sifted)
10g corn starch (sifted)
2 egg yolks
200ml coconut milk
1 tbsp Thai tea leaves
50g caster sugar
100ml whipping cream
Cream-cheese cream
20g butter
60ml milk
100g cream cheese
200ml whipping cream
20g sugar
2g fine sea salt
Assemble
1/2 cup boba (cooked in brown sugar water)
Steps：
Pie shell
1. Mix Graham cracker crumbs and melted butter in a bowl until combined.
2. Press the mixture into the bottom of a slightly greased pie pan and slightly up the sides. Make sure it is tight and compact. Set aside for later use.
Thai tea custard
1. Add cake flour and corn starch into egg yolks. Add 20ml coconut milk. Whisk well.
2. Heat remaining milk in a pot over low heat. Add tea leaves and sugar. Simmer for 3 - 5 minutes.
3. Strain the warm milk into the egg yolk mixture. Whisk while pouring slowly.
4. Pour the liquid through a sieve into the same pot. Cook over low heat. Keep stirring until it thickens to a custard consistency. Cover with plastic wrap. Let cool completely in the fridge.
5. Whisk whipping cream until medium peak is formed. Add the tea custard and mix well. Set aside in the fridge for later use.
Cream-cheese cream
1. Melt butter with milk in a pot over low heat.
2. When it is almost boiled, turn off the heat. Add cream cheese and stir until there are no lumps.
3. In a large mixing bowl, whisk whipping cream with sugar and salt until it thickens. It should be a bit runny and not able to form soft peaks.
4. Mix cream cheese mixture with whipped cream together. Set aside in the fridge for later use.
Assemble
1. Put an even layer of Thai tea custard in the pie crust. Fill up to half.
2. Slowly pour the cream cheese cream on top. Level the surface with the back of a spoon.
3. Place the cooked boba on top. Refrigerate for at least an hour before cutting.
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