Warmly spiced Thai tea mix—which you can purchase at an Asian market or online—stars in this show-stopping, no-bake pie. The tea is steeped in sweetened condensed milk which is then used to make a stovetop custard; after straining out the tea leaves (definitely use cheesecloth), you’ll simply pour the vibrantly colored custard into a peanutty, no-oven-necessary crust and refrigerate until set. If you’re looking for a pie that’s sure to impress, trust us, the sweet Thai tea against the salty, toasty flavor of the peanuts is a combo you won’t be able to get enough of. 

Recipe by MyRecipes


Credit: Aaron Kirk; Food Styling: Ivy Idom; Prop Styling: Christina Daley

Recipe Summary

25 mins
9 hrs 40 mins
Serves 8 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Stir together graham cracker crumbs, finely chopped peanuts, peanut butter, and melted butter in a medium bowl until well combined. Press mixture into bottom and up sides of a 9-inch fluted tart pan with removable-bottom. Freeze 1 hour or until solid.

  • Whisk together heavy cream, tea mix, and 1 can plus 1/3 cup sweetened condensed milk in a medium saucepan. (Reserve remaining sweetened condensed milk for another use.) Cook over medium until just starting to simmer around edges, 4 to 5 minutes. Remove from heat, cover, and let steep 15 minutes. Strain mixture through a fine wire-mesh strainer lined with cheesecloth. (This may take a few minutes.)

  • Place strained mixture in a clean saucepan with egg yolks and eggs. Whisk eggs into mixture until smooth, then cook over medium, stirring constantly with a wooden spoon, until thickened, 6 to 7 minutes. Pour mixture into chilled crust. Place plastic wrap directly on top of tea custard to prevent a film from forming once chilled. Chill in refrigerator at least 8 hours or up to 24 hours. Garnish edges of pie with coarsely chopped peanuts.