WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
Based on LA's Pie Hole's famous dessert, this Earl Grey pie has layers of dark chocolate ganache, rich Earl Grey white chocolate mousse, whipped cream, and pistachios all in a buttery crust for one spectacular treat.
Jump to:
Watch how to make this
What makes this recipe special
For the first twenty-something years of my life, the best pie I had was the McDonald's apple pie. Sad, perhaps, but they make a good pie (and it's portable!). This all changed once I visited the Pie Hole in Los Angeles. One bite of their Earl Grey pie and I was hooked. So there was an amazing pie out there other than apple pie!
After reading the description of Pie Hole's Earl Grey pie, I decided to recreate this delicious treat and found that with a little effort, this amazing pie can indeed be made in my kitchen.
If you looked over the recipe, you're probably thinking at this point that it's just easier to go to Pie Hole and buy a slice of their Earl Grey. You're probably right, but I will go ahead and say that several people have said this was slightly better than the original. Convinced yet?
For another copycat recipe of their pies, check out this chocolate covered strawberry pie!
Ingredients
- Earl Grey tea: A type of black tea that is flavored with oil from the rind of bergamot orange. It has a very unique taste with floral scents.
- Heavy cream: A key element to this pie that makes the mousse thicker and richer. It is also used to make whipped cream for the topping of the chocolate ganache.
- Bittersweet chocolate: To balance out the rich mousse filling, we use bittersweet chocolate. However, you can use semisweet or dark chocolate if you prefer a sweeter chocolate layer.
- White chocolate: Primarily used as the sweetener for the Earl Grey mousse. It also adds body to the filling, making it thicker.
- Pistachios: I added pistachios as a final garnish because that's how the Pie Hole decorates its pie; however, it is optional.
Substitutions and variations
- Tea: You can experiment with other teas and substitute the Earl Grey with Jasmine tea, chamomile, or chai tea for a different flavor.
- Nuts: Omit pistachios or substitute them with another nut, such as pecans or almonds.
- Gluten-free: Use gluten-free flour for the pie crust and gluten-free cornstarch for the Earl Grey mousse.
Recipe
Earl Grey Pie
Ingredients
Pie crust
- 1 ¼ cups all-purpose flour (156 grams)
- ½ teaspoon salt
- ½ cup cold butter, cut into small chunks (113 grams)
- 3-4 tablespoons ice water
- egg wash (1 egg mixed with 1 tablespoon water)
Earl grey white chocolate mousse
- 2 cups heavy cream + additional as needed (500 ml)
- 2 tablespoons earl grey loose tea leaves
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 7 ounces white chocolate chips
Ganache
- 3 ½ ounces bittersweet chocolate
- ¼ cup plus 2 tablespoons heavy cream
Whipped cream
- ½ cup heavy cream (125 ml)
- 2 tablespoons powdered sugar
- 2 tablespoons chopped pistachios for garnish
Instructions
- Preheat oven to 425 degrees F.
- Prepare pie crust. Mix together flour with salt and cold butter with a pastry cutter. Blend until mixture resembles coarse sand. Add ice water, 1 tablespoon at a time until dough starts to come together. Shape dough into round disc, wrap with plastic wrap, and chill for at least 30 minutes and up to 24 hours.
- Dust clean work counter with flour. Roll out pie crust to a 12-inch circle. Drape dough onto pie pan, pressing dough into pan. Crimp edges to create a crust. Prick bottom of the crust with a fork several times to prevent it from rising up when baking. Place parchment paper on top and fill with either pie weights or beans. Bake crust for 10 minutes.
- Remove parchment paper and weights from pie crust. Brush crust with egg wash and bake 12-15 minutes or until golden brown. Remove from oven and let cool completely.
- Meanwhile, prepare earl grey white chocolate mousse. Combine 2 cups heavy cream with 2 tablespoons earl grey loose tea leaves and bring to a simmer in a medium saucepot over medium-low heat. Do not bring to a boil. Reduce heat to low and continue to simmer for 5 minutes. Turn off the heat and let cream sit for 1 hour. Strain infused cream, discarding tea leaves.
- Beat together egg yolks with 2 tablespoons sugar in a medium bowl. Add 1 cup infused cream and 2 tablespoons cornstarch. Bring a pot of water to a simmer (not boiling) and place the bowl on top, making sure the bowl is not directly touching the water. Continue to stir until the mixture becomes thickened, about 10-12 minutes. Remove from heat.
- Melt white chocolate in the microwave at 20-second intervals until it begins to melt. Add white chocolate to egg and cream mixture, stirring to combine. Let cool completely and chill in the fridge for 1 hour or until thickened. The cream should set into a solid mass.
- With the remaining infused cream, add additional heavy cream to amount to 1 cup total. Chill until cold.
- Combine 3 ½ ounces bittersweet chocolate with ¼ cup plus 2 tablespoons heavy cream in a medium bowl. Microwave for 15 seconds and stir to combine. Continue to microwave at 15-second intervals until chocolate begins to melt. Stir until well combined. Spread ganache on bottom of pie crust in an even layer. Chill for 30 minutes or until set.
- Whip remaining infused cream until stiff peaks form. Add half of the whipped infused cream into egg-cream mixture, beating until well combined. Fold in remaining whipped infused cream until combined. Pour into pie crust and smooth the top. Let chill overnight.
- Prepare whipped cream. Whip ½ cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Place large dollops of whipped cream on the pie and garnish with chopped pistachios. Serve.
Notes
Step-by-step instructions
Step 1: Make pie crust
This Earl Grey pie has several components, including the buttery crust, the layer of chocolate ganache, an Earl Grey white chocolate mousse, and the whipped cream. Let's break it down and start with the first step, the crust.
Pie crust has been described as one of the most difficult basics to tackle. I think that with a little practice, it can actually be very easy to prepare. Start with cold ingredients. If it's an especially warm day, chill the flour before using it. Use a pastry cutter or your hands to combine the flour, salt, and butter. Once the butter resembles small peas, slowly add the ice-cold water 1 tablespoon at a time just until the dough starts to come together. Shape into a disc, wrap it up, and chill for 30 minutes or until firm.
Some people use the food processor to quicken the process. I myself have used the food processor on more than one occasion. The only problem is that you can overmix the dough, which will lead to a tough crust. Using your hands, a pastry cutter, or even a fork is the safest route.
As for the ingredients, I personally prefer a butter pie crust versus a shortening pie crust because of the added flavor that butter gives. Shortening makes a dough that is easier to work with, but it can be bland.
Once the dough feels firm, roll it out onto a work counter dusted with flour. If your kitchen is warm, place some ice packs on the counter before rolling the dough. Wipe the counter dry, dust some flour, and roll out the dough on the cold counter.
Carefully lay the rolled-out dough onto your pie shell, making sure not to stretch it out. Crimp the edges and prick the bottom of the shell to prevent it from rising while baking. We are going to do a blind bake since the pie itself will not be baked later on. This means that you are going to place parchment paper on the pie shell and place a weight (usually dry beans or pie weights) on top to prevent the shell from losing its shape and puffing up.
Bake the pie with the weights for 10 minutes or until it loses its raw dough look. Remove the weights, brush on the egg wash, and continue to bake until golden brown, about 12 minutes. Remove from the oven and let cool completely.
Step 2: Make filling
While the pie shell is cooling, make the Earl Grey-infused cream. Use good-quality Earl Grey since this is the main flavor component of the pie. I used loose leaves, but you can also use tea packets. Simmer the heavy cream with the heavy cream for 5 minutes, making sure not to boil the mixture. Make sure to keep the heat on the lowest setting.
Remove the cream from the heat and let it sit for 1 hour. If you simmer the leaves for too long, they will leave a bitter taste.
Taste the heavy cream; it should be bursting with Earl Grey flavor! Strain and discard the tea. Measure 1 cup of the heavy cream for the white chocolate mousse and set aside the remaining cream.
Now it's time to make the mousse. Whisk together 1 cup infused heavy cream with egg yolks, sugar, and cornstarch. If the heavy cream is still very warm, slowly add the cream to the eggs to avoid cooking them. Place the mixture over a pot of simmering water or what we call a "double boiler". The steam from the water will cook the mixture.
Whisk the custard frequently while cooking to avoid lumps and heat until the mixture thickens. This will take time, but in about 10 minutes, the custard should thicken. When ready, it should easily coat the back of a spoon.
Recipe Tip
If the custard doesn't thicken, you can cook the filling directly in the pot. However, you need to closely monitor the flames and keep it on low heat, or the cream can split. Stir frequently and as soon as the filling thickens, and remove it from the heat.
Next, microwave the white chocolate chips until they melt, and add them to the custard. If you add the white chocolate whole, it won't melt completely. Now let this cool in the fridge for at least an hour or until it is thick. It'll be like a paste once it's ready.
Step 3: Assemble the pie
By now, the pie shell should be cooled. Use this time to make the chocolate ganache layer. Simply melt heavy cream with bittersweet chocolate and mix until combined.
You can use a double boiler, but I used a microwave because, well, it's so much quicker!
Spread an even layer of the ganache on the pie shell and let it cool.
We are almost at the finish line! Now, with the remaining Earl Grey-infused cream, add as much heavy cream as you need to measure 1 cup. Whip until stiff peaks form. Then, mix half of the whipped cream into the white chocolate mousse, mixing until the mousse loosens up.
Fold the remaining whipped cream and spread this beautiful filling into the pie shell. Let it chill overnight, giving the mousse time to set up. I found it was even better on the second day.
When the pie is ready, top it with more whipped cream (hey, no one said this pie was healthy!) and top it with chopped pistachios.
Now get ready. All your hard work has finally paid off, and you get to show off to yourself, your friends, and your family. Pat yourself on the back because this pie will earn you some gold stars. No lie, I have had rave reviews from several groups of people about the amazingness of this Earl Grey pie. Now, what pie to bake next?
For more pie recipes, check out this salted butterscotch pie, hazelnut chocolate pie, and spiced apple pear pie pockets!
Make-ahead and storage
- Make-ahead: The Earl Grey mousse and pie crust can be prepared the day before. Let the pie crust cool and keep it at room temperature. Keep the Earl Grey mousse in the fridge and fold in the whipped cream the following day.
- Store: Transfer leftover pie to an airtight container or wrap it tightly with plastic wrap and store it in the refridgerator for up to 3 days.
Frequently asked questions
Yes, absolutely. Although I can't say how many tablespoons are in a tea bag, you may need to open up the bag to measure the amount.
Make sure you chill the cream before whipping. It must be cold in order to whip properly.
Give it time. The double boiler method takes a bit of time to thicken the custard, but the steam from the simmering water should eventually heat the cornstarch. Make sure that the water is simmering, not boiling, and that the bowl with the custard ingredients is not directly touching the water.
More tea-flavored recipes
Looking for more tea-flavored dishes? Try these:
Elizabeth says
I have to try this! Looks just like the pie from the Pie Hole. Excited!
Cherry on My Sundae says
That was the idea! It's a lot of work but definitely worth it.
Erika says
Is there a way I can thicken the mousse? It is way too watery and never turned in to a solid mass after refrigerating 🙁
Cherry on My Sundae says
Chances are that the mousse didn't cook long enough for the cornstarch to activate. You can reheat it and try cooking it again until it thickens up. If you're not having any luck heating the mousse on a double boiler, you can try heating it directly in a pot. Just make sure the flame is low and stir it frequently. If it still isn't thickening, try adding more cornstarch. Hope this helps!
Erika says
I wasn’t giving up! The second day I reheated the mousse filling directly on the stovetop and added a little bit more cornstarch. It thickened up and the pie was amazing!! Thank you so much for the recipe
Cherry on My Sundae says
I'm so glad it worked out!
Bea says
I love this recipe! For future reference, can I skip out on the chocolate next time I make it? I have a few chocolate haters at home:(
Cherry on My Sundae says
I'm so glad you like the recipe! You can skip the ganache layer but I wouldn't recommend skipping the white chocolate for the earl grey mousse since that would change the consistency and overall flavor.
Jen says
Hello! Amazing recipe you have here. It really does win over the Pie Hole Pie!!
Just had a quick question though. How do I make sure my earl grey white chocolate mousse part of the recipe becomes firm/solid? I left it in the fridge overnight and it was still rather un-solid and just creamy.
Any advice is appreciated ❤️
Cherry on My Sundae says
Hey there! To make sure the filling sets, make sure the cornstarch is thoroughly heated in the egg mixture. You don’t want it to boil but the mixture should be very warm. You’ll know if it’s ready when it starts to get thick. So before you even chill it, it should already be semi-thick. If you find that it’s still too runny, add another tablespoon of cornstarch. Hope that helps!
Jen says
Thank you!! Will try again
Carolina says
This is the third time making this recipe. Usually I add lavender from the garden to the ear grey tea while steeping, adding a beautiful floral element to the citrus bergamot. I tried the water bath once, but after 30 minutes without it getting thicker, I put in straight in a saucepan while whisking quickly over low-medium heat. It thickened quickly and I transferred it promptly to the fridge to set. It must be done quickly to keep the eggs from curdling. This is now my go-to method.
It's a fabulous dessert to enjoy on a summers day.
Lauren G says
I made this for my family and it is soo incredibly wonderful!! I am a beginner and this was a the first pie I’ve ever made! Lots of work but was totally worth it! Thank you for this recipe, your details made it less daunting to me! One thing that I learned the hard way was that the cream has to be cold before I whip it I left it out thinking it would be ok but I think I accidentally started making Earl Grey infused butter! I restarted and the process this time with cold cream and it came out perfect!!
Cherry on My Sundae says
Hi Lauren! Thank you so much for giving this pie a try! I know it’s a lot of work but it’s definitely worth it. Earl grey butter actually sounds delicious...
Chris says
Hi, this pie was our Christmas desert this year - most of the people liked it 🙂
a few remarks that may be useful to others:
-I also got Earl-Grey-butter despite having cooled the infused cream (basically it turned from semi-whipped cream to butter in an instant). I suspect that reason is that I almost boiled the cream in the beginning of the infusion process. Next time I will only infuse 1 cup and whip the 2nd cup directly from the package.
-The white-chocolate mousse would not thicken over the steam despite my best efforts, only when I went in full contact with the hot water. Next time I will forego the bain marie and directly heat the mass in a pot over low heat. Given the cream to egg ratio, this should not be a problem on low heat.
-As my kitchen lacks a microwave, I had used the remaining heat from baking the pie shell to melt the chocolate in the oven, works perfectly.
George says
Can you make the whipped cream filling ahead of time?
Cherry on My Sundae says
Yes! You can make the whipped cream filling the day before.
Amy says
Thank you so much for this recipe!! I've been a die hard fan of The Pie Hole's earl grey pie for years and I'm so glad I can make this pie at home now. This pie was the first pie I've ever made and it was a bit tricky - took me two tries to get it right. The double boiler method made my earl grey mousse separate and turn into a cooked chunky oily mess, I realized my water was probably too hot. Perhaps it would've been good to know not to have your water boiling (very important detail!). Once I got that right, my pie turned out perfect! Tasted just like The Pie Hole and I was super super happy.
Cherry on My Sundae says
Thanks for sharing Amy! I'll add in that detail about the water for the double boiler in the instructions. I'm so glad you enjoyed it!
Karina O says
I had leftover early Grey infused heavy cream. Did I do something wrong? I added a cup to the egg/sugar mixture and then combined with additional heavy cream to equal 1 cup.
Cherry on My Sundae says
After you use 1 cup of the infused cream for the egg/sugar mixture, you combine the remaining infused cream with enough heavy cream to equal 1 cup and then whip that until stiff peaks then. You then add the whipped cream to the egg/sugar mixture, combining everything together. I hope that made sense, let me know if you need to clarify further.
ciela says
Maybe a little late in the game, but still glad i found your recipe. Would earl grey teabags do? Will save the straining step. And if yes, how many teabags should i use?
Cherry on My Sundae says
Yes, you can use tea bags but I'm not sure how many tea leaves are in the teabag so I can't tell you exactly how many to use. If I had to guess, I would think 3 tea bags.
Elizabeth says
i dont have parchment paper to lay the weights in the pie but i have foil, is that okay as long as i spray the foil down? or will it make a large difference?
Cherry on My Sundae says
You can use foil but it will trap steam under the foil and can lead to slightly spotty browning. You're going to fill the crust anyways so it won't be too big of a deal.
Autumn says
This pie was to die for!! Make it!! My boyfriend asks me to make again all the time!
Cherry on My Sundae says
I'm so glad you and your boyfriend enjoyed it!
Jessica says
This tasted just like the real thing! I did use a pillbury pie crust instead and found that cooking the sugar, cream, eggs, corn starch in a pot instead of broiling it made it thicken up better.
Cherry on My Sundae says
Thanks for giving this recipe a try!
Adam says
Hi I made this recipe and it tastes a little weird. I’m not sure if I did something wrong but the earl grey mousse almost tastes like a marijuana edible. I can’t explain the taste. Any ideas if I did something wrong? I used six earl grey tea bags.
Cherry on My Sundae says
Hi Adam, it sounds like it's the tea leaves. I personally prefer loose tea leaves because they tend to be fresher and you can actually measure the amount. I'm not sure how many tablespoons are in 6 bags so the amount may or may not equal the amount in the recipe.
Xochilt says
Hi! I'm not sure what I did wrong but my infuaion turned into an oily mess too, is there a way I can salvage it?
Cherry on My Sundae says
Hi there, it sounds like the cream was heated too quickly or for too long which can cause it to separate. You can try adding a bit more heavy cream and mixing it together to see if it comes together. However, it is too far gone than you will most likely have to start over. Keep the heat on low so that the cream is very gently simmering when you're infusing it with the tea. That should prevent it from splitting.
Kim says
This pie takes work but it's really amazing! I think I like it even better than Pie Hole's earl grey pie.
Christine Ma says
Wow, that's so great to hear! Thank you for giving my recipe a try!
Amy says
I never had Pie Hole before but I really loved this pie. The amount of earl grey is perfect. Even my bf who doesn't like desserts asked for seconds!
Christine Ma says
It's one of favorite earl grey desserts! So glad you enjoyed it.