Equipment
* optional
Ingredients
Salted Brown Butter Crust
- 170 g graham crackers, crushed into fine crumbs
- 85 g unsalted butter, melted and browned
- 30 g dark brown sugar
- 2 g sea salt
Tamarind Muscovado Filling
- 4 egg yolks, room temperature
- 50 g dark muscovado sugar
- 790 g sweetened condensed milk
- 120 ml tamarind concentrate, liquid
- 1 g salt
Spiced Chantilly
- 240 ml heavy cream, very cold
- 30 g powdered sugar
- 1 g ground ginger
Nutrition (per serving)
Method
Preheat your oven to 175°C/350°F. Ensure the rack is in the center position.
Combine graham cracker crumbs, 30g dark brown sugar, and sea salt in a bowl. Pour in the browned butter and mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to pack it tight. Bake for 10 minutes until set and fragrant. Remove and let cool on a wire rack while making the filling.
In a large bowl, whisk the egg yolks and dark muscovado sugar vigorously until the sugar dissolves and the mixture looks glossy (about 2 minutes). The abrasive sugar helps break down the yolks.
Pour in the sweetened condensed milk and whisk to combine. Finally, add the tamarind concentrate and salt. Whisk gently until smooth and uniform. The mixture will thicken slightly due to the acidity of the tamarind.
Strain the filling through a fine-mesh sieve directly into the cooled crust to remove any chalaza from the eggs or fibers from the tamarind/sugar.
Bake at 175°C/350°F for 15-20 minutes. The pie is done when the edges are set but the center still jiggles slightly like gelatin when the pan is nudged. Do not overbake or it will crack.
Cool on a wire rack for 1 hour, then refrigerate uncovered for at least 4 hours (preferably overnight) to fully set the custard.
Before serving, whip the heavy cream with powdered sugar and ground ginger until soft peaks form. Top the pie generously.
Chef's Notes
- Tamarind concentrate varies in acidity. Taste your filling before baking; if it lacks 'bite', add 15ml of fresh lime juice.
- Browning the butter for the crust adds a hazelnut aroma that bridges the gap between the graham crackers and the dark muscovado sugar.
- This pie slices best when very cold. Run your knife under hot water and wipe dry between cuts for clean, professional edges.
- Muscovado sugar has a high moisture content and strong molasses flavor. If it is lumpy, press it through a sieve before mixing with yolks.
Storage
Refrigerator: 3 days — Flavor deepens after 24 hours. Keep loosely covered.
Freezer: 1 month — Freeze without whipped cream topping.
