Caramel-Earl Grey Custard Pie in Gingersnap Crumb Crust

In medium saucepan, bring the milk and cream to a simmer over medium heat. Remove from the heat, add the tea, and cover the pan. Let steep for 15 to 20 minutes, then strain the liquid into a medium bowl (or just remove the tea bags, if using, and pour into the bowl).

Preheat the oven to 350°F / 175°C with a rack in the center (preferably with a Baking Steel or stone on it).

In a medium bowl, stir the brown sugar and cornstarch together well to combine. Add this mixture to the milk mixture, along with the eggs, and whisk well to combine. Add the vanilla and salt and whisk until well incorporated.

Place the parbaked crust on a parchment-lined baking sheet and pour the custard into it. Transfer to the oven and bake until the crust is deeply golden brown and the custard is set around the outside but still slightly jiggly in the center, 45 to 50 minutes. Cool completely, then refrigerate for at least 2 hours (or up to 24 hours).

Pour some or all of the caramel glaze over the top of the pie and spread into an even layer over the surface. A thin layer will set firmer and a thicker layer will be gooier—or you can drizzle it over slices when serving. Refrigerate the pie for at least 1 hour, or until ready to slice and serve.

Do Ahead: The pie can be made up to 24 hours ahead and refrigerated until ready to serve.

Caramel-Chai Custard Pie in Shortbread Crumb Crust: Replace the Earl Grey tea with an equal amount of chai. Make the crumb crust with shortbread or vanilla cookie crumbs.