Chamomile Cream Pie

Chamomile Cream Pie


Single All Butter Pie Dough, baked and cooled (recipe follows)

3 bags of chamomile tea

2 cups whole milk

3/4 cup sugar

1/2 cup flour

1/4 teaspoon salt

2 teaspoons lemon zest

4 egg yolks

1 1/2 teaspoons vanilla extract

whipped cream, for serving






In a small saucepan, heat the milk until it just starts to boil. Add the tea bags and cover, allowing the tea to steep for about 5 minutes. Uncover the milk and let it cool completely before using.

In a heavy-bottomed saucepan, mix together the sugar, flour, salt and lemon zest. Whisk the egg yolks and vanilla extract into the chamomile milk. Slowly add the milk mixture into the dry ingredients while continually whisking to make sure the custard has no clumps. Set over low heat and continue to whisk until the custard starts to thicken and coats the back of a spoon. Once the custard is thick, allow it to cool. When the custard is cooled, put into the pie crust and refrigerate it for at least 2 hours. Serve with whipped cream. 

To prepare a prebaked pie crust: Preheat the oven to 400 degrees. Roll a Single All Butter Pie Dough out to about 11” in circumference and set in a greased 9” pie dish. Trim, fold under, and crimp the edges of the dough. Prick the bottom with a fork 15-20 times. Chill in the refrigerator for about 30 minutes. Set a piece of parchment paper into the chilled pie crust, and add pie weights. Bake for 20 minutes, then remove the pie weights and parchment, and return to the oven for about 5 more minutes. When the pie crust is golden brown, remove from the oven and allow to cool completely.