Earl Gray Pie

Adapted via
✧ See bottom for recipe notes

Ingredients

Pie Crust

• 1 pie crust

Pudding

• 5-6 earl grey tea bags
• 480ml whole milk
• 1/2 tbsp vanilla extract
• 1/4 tsp salt
• 3 tbsp corn starch
• 2 eggs, whole
• 100g sugar
• 60g unsalted butter

Ganache

• 200g dark chocolate
• 150g heavy cream (ganache)

Whipped Cream Topping

• 100ml heavy cream (whipped cream)
• 1 tsp powdered sugar

Method

1. Blind bake the pie crust until fully done.
2. Put the dark chocolate and heavy cream in a double boiler and melt gently.
3. Once the chocolate is starting to melt, stir until fully incorporated.
4. Pour over the cooled pie crust, making sure to smooth it out to cover the whole bottom of the pie. Leave to set.
5. Bring the whole milk and tea bags to a gentle simmer, then shut the heat off. Leave to steep for at least 15 minutes, or more time if you have less tea bags (depends how strong you want the flavor to be, 5 tea bags should be the bare minimum)
6. Add the salt and vanilla extract to the milk mixture and begin heating it gently.
7. In a separate bowl, whisk together the sugar, eggs, and corn starch.
8. Once the milk is simmering, begin tempering the eggs mixture. Do this by whisking the egg mixture constantly while slowly pouring in small amounts of the heated milk mixture.
9. Once the egg mixture has had about 1/3 of the milk mixture poured into it, reverse the process by switching to constantly whisking the milk and pouring in small amounts of the egg mixture until it is fully mixed into the milk over the stove.
10. Gradually heat up the pudding mixture. When it begins to thicken, whisk it constantly for about 30 seconds then turn off the heat.
11. Cut the butter into cubes and mix it into the hot pudding mixture.
12. Pour the finished pudding mixture into the pie directly. If you have extra time and patience, pour it over a sieve into the pie crust.
13. Allow it to cool.
14. Make the whipped cream by whipping together 100ml of heavy cream and 1 tsp of powdered sugar (or more to taste). Adding a splash of vanilla is optional, but recommended.
15. Once the pie is completely cool, add the whipped cream on top, and serve!

Notes

• You can use regular black tea instead to make a delicious milk tea flavored pie.
• When tempering the eggs, make sure to whisk CONSTANTLY AND VIGOROUSLY. This is to avoid making scrambled eggs.
• When the pudding begins to boil, turn down the heat and be sure to be whisking CONSTANTLY AND VIGOROUSLY. This is so you do not make scrambled eggs, and so that it does not burn at the bottom of the pan or get clumpy.
• It will thicken fast, so be careful.