A couple years ago, my husband and I traveled across multiple states in the US while he was interviewing for residency spots. We turned his “school” travel into something fun! One of the cities he interviewed in was LA. There was no problem in trying to find things to do with him and to fill my time on my own while he went off to the interview activities. One of the places we discovered was the Pie Hole!
We got a few slices (because why not) and I honestly don’t remember what we tried except the earl grey pie! A deliciously velvety cream pie with a sweet and delicate earl grey flavor. Not too strong but also distinctively earl grey.
Earl grey has also a popular dessert flavor in Korea. With the rise of “hong cha” flavors (Chinese black tea), milk tea, matcha (and more!) – tea flavored desserts are abundant! And so with my current obsession (waist is not thanking me), I’ve been eating quite a bit of cream pies which led me back to earl grey pie!
You could probably make the dessert over a few days, or make it all in one day but it will take some time! It will though, also be worth it!
Baker’s Notes:
*Crust – The recipe is from Joy of Baking which is my go-to for basic bakings! If you have a go-to pie crust already, use that! Note that the best crusts for pre-baked crusts uses shortening, but this is an ingredient I never have at home.
*Pie Hole has a layer of melted chocolate on top of the pie crust. I’m not a huge fan of chocolate, so I’ve cut this step out. If you want to add this in, you can heat ¼ cup heavy cream and ½ cup chocolate chips in a microwave and spread it straight on top of the pie.
Ingredients
Crust:
- 1 ½ (175 g) cup all-purpose flour
- ½ tsp salt
- ½ Tbsp white sugar
- ½ cup (1 stick) unsalted butter, cold and chopped into 1 inch pieces
- ⅛ – ⅓ cup ice water
Earl Grey Cream:
- 2 cups (480 ml) milk (I used whole milk)
- 5 bags of Earl Grey Tea Bags (I used ___ , I recommend avoiding ones with lavender scent)
- ¼ tsp salt
- 4 Tbsp cornstarch
- ½ cup (100 g) sugar
- 2 large eggs
- 4 Tbsp (57 g) unsalted butter
- ½ cup cold heavy cream
- 2 Tbsp sugar
Whipped Cream:
- ¼ cup cold heavy cream
- 2 Tbsp sugar
Optional Toppings:
- 3-4 Tbsp roasted pistachios
- Chocolate shavings
Instructions
Crust:
1. In a food processor, place in the flour, salt and sugar. Pulse a few times until combined. Add the butter and pulse a few times until the butter pieces are like peas. Slowly add in about 2 Tbsp of cold water and pulse. Add in about 2-3 more Tbsp depending on the dough.
*The dough should clump together when pinched but not be solid within the food processor.
2. Dump the dough onto your table. Make the dough into a ball and flatten slightly. Cover with plastic wrap and refrigerate for 1 hour.
3. Once the dough has chilled, lightly flour a surface and roll out the dough. Roll slightly, and turn. Roll again, and turn. This will make sure the dough doesn’t stick too much to the bottom surface and maintain a circular shape as you roll out the dough. Roll it out until it fits your 8 or 9 inch pie pan. (The dough should be about 2 inches longer than your pan).
4. Place the dough into the pie pan. Brush off any extra flour. Lightly press the dough into the pan, particularly the corner edges. Chill the pie plate again for at least 30 minutes. Poke light holes into the bottom of the pie pan with a fork.
5. Preheat the oven to 375 degrees F(190 C). Line the top of the pie with parchment paper and weigh it down with baking weights. Bake for about 20-25 minutes. Remove the pie from the oven, and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown. Set aside to cool.
Earl Grey Cream:
6. In a medium saucepan, heat the milk, tea bags and salt over medium-low heat. The tea will continue to infuse into the milk. Gently stir the milk occasionally so a film won’t form. I heated it for about 15 minutes until the milk got very dark but this will depend on your tea and meat strength.
*Tip, I added a bit more than required for the milk since it may evaporate and measure out 2 cups when the heating was done.
7. While the milk is infusing, in a separate medium bowl, whisk the sugar, eggs and cornstarch until smooth.
*Tip: You don’t want to do this too early as the yolks can become pastier if sitting around too long but a few minutes is fine!
8. Once the milk is completely infused, bring it to one last high boil. Remove the pot from the heat and strain the milk slowly into the egg mixture. Pour some milk in and whisk the egg mixture so the eggs don’t scramble. Continue to add in slowly while whisking.
9. Pour the mixture back into the saucepan on medium heat. Continue to whisk until the mixture begins to thicken. The mixture must be heated for the cornstarch to be activated to thicken. Continue to whisk. The mixture will pop with a few bubbles and that’s when the cornstarch is ready. Continue to whisk for one more minute on heat. The cream should not be very thick Remove from heat and add in the butter. Whisk until the butter is completely incorporated.
*If you get lumps occasionally, whisk fast and it will smoothen out the mixture. (I had a few panic moments here).
10. Pour the cream through a strainer into a clean bowl and immediately cover the surface with plastic wrap. The strainer helps to get rid of any last clumps and the plastic wrap will prevent a crust from forming on the surface. Cool to room temperature and refrigerate. The cream should be cooled completely before using.
Whipped Cream for the Earl Grey Cream:
When the pastry cream is ready, make the whipped cream. In a bowl, whisk the cold cream and sugar on high speed until medium peaks form. The tip of the cream will begin to point up but slightly slouch downwards.
*Tip, for quicker results, place the mixing bowl and beats in the freezer to chill for about 15 minutes before using.
Scoop the earl grey pastry cream into the whipping cream. Mix until completely smooth and incorporated. At first, it will look like cottage cheese but as you continue to whisk, the cream will come together smoothly and be very light!
Whipped Cream:
Similar to the whipped cream that was mixed into the earl grey cream. In a bowl, whisk the cold cream and sugar on high speed. This time, whisk until stiff peaks form. The tip of the cream will point up. (This article provides a great visual cue on the differences).
Assemble:
Fill the pie crust with the earl grey cream. Smooth out the top. Top the earl grey cream with the sweet whipped cream. Sprinkle a few pistachios and chopped chocolate bits. Cut a slice, and enjoy!
Earl Grey Cream Pie
Ingredients
Crust
- 1½ cup (175 g) all purpose flour
- ½ tsp salt
- ½ Tbsp white sugar
- ½ cup (114 g) unsalted butter cold and chopped into 1 inch pieces
- ⅛ - ⅓ cup (2-5 Tbsp) ice water
Earl Grey Cream
- 2 cups (480 ml) milk I used whole milk
- 5 bags Earl Grey Tea Bags I recommend avoiding ones with lavender scent
- ¼ tsp salt
- 4 Tbsp cornstarch
- ½ cup sugar 100 g
- 2 large eggs
- 4 Tbsp (57 g) unsalted butter
- ½ cup (120 ml) cold heavy cream
- 2 Tbsp sugar
Whipped Cream
- ¼ cup (60 ml) cold heavy cream
- 2 Tbsp sugar
Optional Toppings
- 3-4 Tbsp roasted pistachios
- Chocolate shavings
Instructions
Crust
- In a food processor, place in the flour, salt and sugar. Pulse a few times until combined. Add the butter and pulse a few times until the butter pieces are like peas. Slowly add in about 2 Tbsp of cold water and pulse. Add in about 2-3 more Tbsp depending on the dough. *The dough should clump together when pinched but not be solid within the food processor.
- Dump the dough onto your table. Make the dough into a ball and flatten slightly. Cover with plastic wrap and refrigerate for 1 hour.
- Once the dough has chilled, lightly flour a surface and roll out the dough. Roll slightly, and turn to the right. Roll again, and turn. This will make sure the dough doesn’t stick too much to the bottom surface and maintain a circular shape as you roll out the dough. Roll it out until it fits your 8 or 9 inch pie pan. *(The dough should be about 2 inches longer than your pan).
- Place the dough into the pie pan. Brush off any extra flour. Lightly press the dough into the pan, particularly the corner edges. Chill the pie plate again for at least 30 minutes. Poke light holes into the bottom of the pie pan with a fork.
- Preheat the oven to 375 degrees F(190 C). Line the top of the pie with parchment paper and weigh it down with baking weights. Bake for about 20-25 minutes. Remove the pie from the oven, and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden brown. Set aside to cool.
Earl Grey Cream
- In a medium saucepan, heat the milk, tea bags and salt over medium-low heat. The tea will continue to infuse into the milk. Gently stir the milk occasionally so a film won’t form. I heated it for about 15 minutes until the milk got very dark but this will depend on your tea and meat strength. *Tip, I added a bit more than required for the milk since it may evaporate and measure out 2 cups when the heating was done.
- While the milk is infusing, in a separate medium bowl, whisk the sugar, eggs and cornstarch until smooth. *Tip: You don’t want to do this too early as the yolks can become pastier if sitting around too long but a few minutes is fine!
- Once the milk is completely infused, bring it to one last high boil. Remove the pot from the heat and strain the milk slowly into the egg mixture. Pour some milk in and whisk the egg mixture so the eggs don’t scramble. Continue to add in slowly while whisking.
- Pour the mixture back into the saucepan on medium heat. Continue to whisk until the mixture begins to thicken. The mixture must be heated for the cornstarch to be activated to thicken. Continue to whisk. The mixture will pop with a few bubbles and that’s when the cornstarch is ready. Continue to whisk for one more minute on heat. The cream should not be very thick Remove from heat and add in the butter. Whisk until the butter is completely incorporated.Tip *If you get lumps occasionally, whisk fast and it will smoothen out the mixture. (I had a few panic moments here).
- Pour the cream through a strainer into a clean bowl and immediately cover the surface with plastic wrap. The strainer helps to get rid of any last clumps and the plastic wrap will prevent a crust from forming on the surface. Cool to room temperature and refrigerate. The cream should be cooled completely before using.
Whipped Cream for the Earl Grey Cream
- When the pastry cream is ready, make the whipped cream. In a bowl, whisk the cold cream and sugar on high speed until medium peaks form. The tip of the cream will begin to point up but slightly slouch downwards. *Tip, for quicker results, place the mixing bowl and beats in the freezer to chill for about 15 minutes before using.
- Scoop the earl grey pastry cream into the whipping cream. Mix until completely smooth and incorporated. At first, it will look like cottage cheese but as you continue to whisk, the cream will come together smoothly and be very light!
Whipped Cream
- Similar to the whipped cream that was mixed into the earl grey cream. In a bowl, whisk the cold cream and sugar on high speed. This time, whisk until stiff peaks form. The tip of the cream will point up.
Assemble:
- Fill the pie crust with the earl grey cream. Smooth out the top. Top the earl grey cream with the sweet whipped cream. Sprinkle a few pistachios and chopped chocolate bits. Cut a slice, and enjoy!
Great pie! The only thing was I needed to use 1/2c of whipped cream for the final layer as 1/4c wasn’t enough (and too sweet with the 2 tbsp of sugar). Otherwise, it was lovely for the holidays.
Happy to hear it worked out well for you! Happy belated Holidays!