Thai Tea Pie

Stir together graham cracker crumbs, finely chopped peanuts, peanut butter, and melted butter in a medium bowl until well combined. Press mixture into bottom and up sides of a 9-inch fluted tart pan with removable-bottom. Freeze 1 hour or until solid.

Whisk together heavy cream, tea mix, and 1 can plus 1/3 cup sweetened condensed milk in a medium saucepan. (Reserve remaining sweetened condensed milk for another use.) Cook over medium until just starting to simmer around edges, 4 to 5 minutes. Remove from heat, cover, and let steep 15 minutes. Strain mixture through a fine wire-mesh strainer lined with cheesecloth. (This may take a few minutes.)

Place strained mixture in a clean saucepan with egg yolks and eggs. Whisk eggs into mixture until smooth, then cook over medium, stirring constantly with a wooden spoon, until thickened, 6 to 7 minutes. Pour mixture into chilled crust. Place plastic wrap directly on top of tea custard to prevent a film from forming once chilled. Chill in refrigerator at least 8 hours or up to 24 hours. Garnish edges of pie with coarsely chopped peanuts.