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Earl Grey Tea Cream Pie Recipe

Earl Grey Tea Cream Pie Recipe

Learn how to make this homemade Earl Grey Tea Cream Pie with a perfectly flaky crust and silky, tea-infused custard filling. This easy baking recipe features the best technique for infusing bergamot flavor into a luxurious cream pie that's impressive yet foolproof for tea lovers.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 pie (8 slices)
An overhead shot of the elegant Earl Grey Tea Cream Pie reveals its perfectly crimped crust and smooth custard filling topped with swirls of lightly tea-speckled whipped cream. A cross-section view exposes the distinct layers: the golden-brown flaky crust, the amber-toned Earl Grey infused custard, and the cloud-like cream topping. Captured in soft natural light that highlights the subtle tea leaf specks throughout the filling, the pie sits on a vintage white cake stand with fresh bergamot slices and loose Earl Grey tea leaves artfully scattered nearby. A sprinkle of edible flowers adds pops of color against the creamy beige filling, while a silver pie server rests alongside, ready to serve a perfect wedge.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice water</li><li class="ingredients-single-item">For the Earl Grey Custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">15g loose Earl Grey tea (about 5-6 tea bags)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">6 large egg yolks</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">85g unsalted butter, softened</li><li class="ingredients-single-item">For the Whipped Cream Topping:</li><li class="ingredients-single-item">240ml heavy cream, cold</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">1 tsp finely ground Earl Grey tea (optional, for decoration)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Fine-mesh strainer</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Food processor (optional, for crust)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust. In a food processor (or large bowl), combine the flour, sugar, and salt. Pulse to mix. Add the cold cubed butter and pulse until the mixture resembles coarse sand with some pea-sized pieces remaining (alternatively, use your fingertips to rub the butter into the flour). The varied butter pieces are crucial – they'll create different layers of flakiness in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and 2 tablespoons of ice water, pulsing just until the dough begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overmix. The dough should just hold together when pinched but shouldn't be sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, form it into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a floured surface into a circle about 30cm in diameter and 3-4mm thick. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Refrigerate for 15 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until the crust is golden brown. The initial blind baking with weights prevents the bottom from puffing up while ensuring the crust is fully cooked. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the Earl Grey custard, heat the milk in a medium saucepan until small bubbles form around the edges (don't let it boil). Remove from heat, add the loose tea or tea bags, cover, and steep for 15-20 minutes. The longer steeping time allows the bergamot oils to fully infuse the milk with that distinctive Earl Grey flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Strain the infused milk through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract maximum flavor. Discard the tea leaves and reheat the milk gently until steaming but not boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly lighter in color. This initial whisking helps prevent lumps in your custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Temper the egg mixture by slowly pouring about half of the hot milk into the yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Once it starts to bubble, continue cooking for 1 minute more (this ensures the cornstarch is fully activated). The custard should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from heat and whisk in the softened butter and vanilla extract until fully incorporated. The butter enriches the custard and gives it a silky-smooth finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Pour the hot custard into the cooled pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes before starting. This helps achieve maximum volume in your whipped cream. In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-low speed until small bubbles form, then increase to medium-high and beat until soft peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, remove the plastic wrap from the chilled pie and dollop the whipped cream on top, spreading it decoratively with swirls and peaks. If desired, sprinkle lightly with finely ground Earl Grey tea for a beautiful finish that hints at the flavor within.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled, enjoying the contrast between the buttery crust, silky bergamot-infused custard, and cloud-like cream. The pie will keep refrigerated for up to 3 days, though the crust will soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Earl Grey Tea Cream Pie?

This pie requires all-purpose flour, butter, eggs, sugar, and salt for the crust; whole milk, Earl Grey tea, egg yolks, cornstarch, and butter for the custard; and heavy cream, powdered sugar, and vanilla for the whipped topping.

How to cook Earl Grey Tea Cream Pie at home?

Learn how to cook Earl Grey Tea Cream Pie by first blind-baking a buttery shortcrust pastry, then preparing a silky custard by infusing milk with Earl Grey tea leaves before combining with egg yolks and cornstarch. After cooling the filled pie, top with freshly whipped cream and a dusting of ground tea leaves for decoration.

Can I use tea bags instead of loose leaf tea for the custard filling?

Yes, you can substitute 5-6 Earl Grey tea bags for the loose leaf tea. Cut open the bags for maximum flavour infusion or simply steep them whole. For the best bergamot flavour, choose a high-quality Earl Grey tea with natural oil rather than artificial flavouring.

Why is my tea custard not setting properly?

Custard that doesn't set is usually undercooked. Ensure you cook it until bubbling for the full minute specified - this activates the cornstarch properly. Also check your cornstarch isn't expired, and that you're allowing sufficient chilling time (minimum 4 hours, preferably overnight).

What can I serve with a tea-infused cream pie to create a complete dessert experience?

Complement your tea cream pie with a selection of fresh berries, a scoop of vanilla ice cream, or a drizzle of honey. For a complete afternoon tea experience, serve alongside additional Earl Grey tea, or contrast with a different tea variety like chamomile or Darjeeling.

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Roll the chilled dough on a floured surface into a circle about 30cm in diameter and 3-4mm thick. Carefully transfer to your pie dish, gently pressing into the bottom and sides. Trim excess dough leaving a 2cm overhang, then fold under and crimp decoratively. Refrigerate for 15 minutes to firm up." }, { "@type": "HowToStep", "name": "Blind Bake Crust", "text": "Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-15 minutes until the crust is golden brown. The initial blind baking with weights prevents the bottom from puffing up while ensuring the crust is fully cooked. Set aside to cool completely." }, { "@type": "HowToStep", "name": "Infuse Milk", "text": "For the Earl Grey custard, heat the milk in a medium saucepan until small bubbles form around the edges (don't let it boil). Remove from heat, add the loose tea or tea bags, cover, and steep for 15-20 minutes. The longer steeping time allows the bergamot oils to fully infuse the milk with that distinctive Earl Grey flavor." }, { "@type": "HowToStep", "name": "Strain Tea Milk", "text": "Strain the infused milk through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract maximum flavor. Discard the tea leaves and reheat the milk gently until steaming but not boiling." }, { "@type": "HowToStep", "name": "Prepare Egg Mixture", "text": "In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly lighter in color. This initial whisking helps prevent lumps in your custard." }, { "@type": "HowToStep", "name": "Temper Eggs", "text": "Temper the egg mixture by slowly pouring about half of the hot milk into the yolks while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Once it starts to bubble, continue cooking for 1 minute more (this ensures the cornstarch is fully activated). The custard should coat the back of a spoon and hold a line when you run your finger through it." }, { "@type": "HowToStep", "name": "Finish Custard", "text": "Remove from heat and whisk in the softened butter and vanilla extract until fully incorporated. The butter enriches the custard and gives it a silky-smooth finish." }, { "@type": "HowToStep", "name": "Fill and Chill Pie", "text": "Pour the hot custard into the cooled pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely set." }, { "@type": "HowToStep", "name": "Prepare Whipped Cream", "text": "For the whipped cream topping, chill your mixing bowl and beaters in the freezer for 15 minutes before starting. This helps achieve maximum volume in your whipped cream. In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-low speed until small bubbles form, then increase to medium-high and beat until soft peaks form." }, { "@type": "HowToStep", "name": "Top and Decorate", "text": "Just before serving, remove the plastic wrap from the chilled pie and dollop the whipped cream on top, spreading it decoratively with swirls and peaks. If desired, sprinkle lightly with finely ground Earl Grey tea for a beautiful finish that hints at the flavor within." }, { "@type": "HowToStep", "name": "Serve", "text": "For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Serve chilled, enjoying the contrast between the buttery crust, silky bergamot-infused custard, and cloud-like cream. The pie will keep refrigerated for up to 3 days, though the crust will soften slightly over time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Mendoza", "datePublished": "2024-07-01", "reviewBody": "The bergamot flavor is perfectly balanced in this pie! Not too strong, not too subtle. The custard texture is incredibly silky and the contrast with the crisp crust is divine. My tea-loving friends were impressed!", "name": "Perfect Balance of Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-06-28", "reviewBody": "This Earl Grey custard is truly heavenly! I was worried the tea flavor might be too subtle, but following the steeping instructions exactly gave it a wonderful depth. The whipped cream topping complements it perfectly without overwhelming.", "name": "Heavenly Tea-Infused Custard", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-06-25", "reviewBody": "Worth every minute making it! The detailed instructions helped me achieve a perfect flaky crust and silky custard on my first try. The ground tea in the whipped cream adds such a beautiful visual element too. Will definitely make again!", "name": "Impressive and Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcus Okafor", "datePublished": "2024-06-20", "reviewBody": "My family begged for seconds of this pie! The texture of the custard is incredibly smooth and the Earl Grey flavor comes through beautifully. I appreciate all the detailed instructions about tempering the eggs - no lumps in my custard!", "name": "Family Favorite Already", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elise Dubois", "datePublished": "2024-06-15", "reviewBody": "This pie is better than any bakery version I've tried! The Earl Grey flavor shines through beautifully without being overpowering. The contrast between the silky custard and the buttery crust is perfection. Definitely a showstopper dessert!", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/earl-grey-tea-cream-pie-recipe" }
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