Lavender Earl Grey Latte Pie

We are addicted to Lavender Earl Grey lattes at our house. I was thinking about how to use it in other ways and this is what happened...a Lavender Earl Grey Latte Pie...umm, yes!

We started our obsession with Lavender Earl Grey when we discovered about making tea concentrates. You can see our post on that here, but I will sum it up. It is a concentrated tea made with 2-3x the tea and simmered a touch longer than just your average tea. Once it is cooled it can last in your refrigerator for 3-4 days. This allows you to be able to make ice cold tea in just minutes. You place in a glass ice, half of concentrate and half water (or milk). I have included the recipe below so you don't have to go back and forth.

This pie is delicious with our Lavender Shortbread Cookie crust, but you can use whatever crust you desire. But the shortbread cookie lends itself so well in this recipe.

Here is the recipe for concentrate as you will use it in the recipe for the latte pie.

Lavender Earl Grey Tea Concentrate
1/4 cup Lavender Earl Grey Tea 
4 cups water
1/2 cup Lavender Simple Syrup (or to taste)

In a medium sized pan, fill with your water and your Lavender Earl Grey Tea. Bring to a boil, turn your heat down to keep to a simmer and place lid on to simmer for 10 minutes. Remove from heat and strain. When it is cooled add your Lavender Simple Syrup. This will last in your refrigerator for about 3 days.

Lavender Shortbread Cookie Crust

​1 Lavender Shortbread Cookie Mix- 
Follow package directions to make cookie dough, roll out to 1/4 thickness and transfer to your pie pan. Press gently into you pan just as you would a regular crust. Bake for about 13-15 minutes or until golden.

Lavender Earl Grey Latte Pie
1 cup Lavender Earl Grey Tea concentrate
1 cup milk
1/4 cup lavender simple syrup
3 1/2 Tbsp cornstarch
1/4 cup milk

In a small bowl, whisk cornstarch and  1/4 cup milk until smooth. Set aside.

In a small saucepan, over medium heat bring 1 cup milk, 1 cup Lavender Earl Grey Tea concentrate, and lavender simple syrup to a simmer. Stir frequently as to not scorch your milk to the bottom of the pan.
When you have reached a simmer gradually whisk cornstarch mixture into tea and hot milk. Stir while it returns to a simmer and thickens, about 3-4 minutes. Pour pudding into pie shell. Refrigerate for about 3 hours or until chilled. Serve with lots of whip cream it adds the creamy latte flavor.
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