Milk Tea Boba Pearl Pies

These unique mini spherical pies are made in the spirit of bubble tea. A buttery brown sugar tea biscuit crust encases silky milk tea custard and tapioca pearls.

Tea biscuits are less sweet than graham crackers and are the perfect vehicle for a brown sugar crust. Even more perfect that they are meant to be paired with tea.

Each 2-3/4" boba pearl pie is a perfectly sized individual serving; but it doesn't mean you have to stop at one.

Makes 4 boba pearl pies

CRUST INGREDIENTS:

1 cup finely processed tea biscuit crumbs

1/4 cup dark brown sugar

1/3 cup melted butter

CUSTARD INGREDIENTS:

1/2 cup strongly steeped tea (4-5 bags of black tea or 1-1/2 tbsp of loose leaf black tea)

1-1/2 cup evaporated milk

1/2 cup condensed milk

2 egg yolks

1/4 cup corn starch

1/2 cup cooked tapioca pearls sweetened with 1 tbsp brown sugar

SPECIAL SUPPLIES: 2-3/4" dome silicone molds

1. Thoroughly combine tea biscuit crumbs and dark brown sugar in a bowl.

2. Add melted butter.

3. Mix until thoroughly combined and the mixture reaches a sandy texture.

4. Scoop 3 tbsp of mixture into each dome cavity.

5. Using the back of the measuring spoon, press the mixture firmly into the sides of each cavity.

6. Bake in preheated 375F oven for 10 minutes.

TIP: The crusts will slide off the sides of the mold. You can quickly remedy this by immediately pressing each crust up the sides of the mold before it has time to cool.

7. Let cool on cooling rack.

1. In a medium sauce pan over medium heat, combine steeped tea, evaporated milk, condensed milk, egg yolks, and corn starch.

2. Whisk continuously until thickened to a pudding consistency.

3. Mix in cooked tapioca pearls.

4. Pour custard into crust.

5. Refrigerate for 3-4 hours until set.

Once set, carefully release each half-pie from mold. Combine two domes to create a spherical pie.

Top each boba pearl pie with more tapioca pearls. Enjoy!