Tamarind & Muscovado Silk Pie

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.