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Earl Grey Pie

1 9-inch pie
Course Dessert
Cuisine American
Keyword pie
Total Time 3 hours 45 minutes
Servings 8
Author Cherry on My Sundae


Pie crust

  • 1 ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold butter cut into small chunks
  • 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
  • 2 tablespoons earl grey loose tea leaves
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 7 ounces white chocolate chips


  • 3 ½ ounces bittersweet chocolate
  • ¼ cup plus 2 tablespoons heavy cream

Whipped cream

  • ½ cup heavy cream
  • 2 tablespoons powdered sugar
  • ¼ cup chopped pistachios for garnish


  • 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. 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 5 minutes. Remove from heat.
  • Melt white chocolate in the microwave at 15-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.