Earl Grey Cream Pie in a Sugar Cookie Crust
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5.0
6 reviews
Excellent
Earl Grey Cream Pie in a Sugar Cookie Crust
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Baking with tea is a lot of fun! Try adapting a classic cream pie by making this Earl Grey variation served in a sugar cookie crust for added awesomeness.
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Ingredients
Sugar Cookie Crust:
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 large egg
- 1 ½ cups all-purpose flour
Filling:
- 2 ½ cups whole milk
- 3 individual Earl Grey tea bags or 3 teaspoons of loose Earl Grey tea in a tea bag tied with string or in a mesh tea ball/infuser
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons packed cornstarch
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter at room temperature
Topping:
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
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Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat together the butter, sugar and salt on medium speed until the mixture is light and fluffy, about 3 minutes.
- Scrape down the side of the bowl with a rubber spatula and add the egg. Mix on medium speed until the egg is fully incorporated, about 2 minutes. Scrape down the side of the bowl again and add the flour, ¼ cup at a time, mixing after each addition until everything just comes together. Form the dough into a large ball, wrap it in plastic, and refrigerate it for at least 30 minutes or up to 1 hour.
- Press the dough into a 9-inch pie plate, making sure to press it evenly so it’s ¼-inch thick all the way around and up the side. Prick the bottom and side with a fork and chill, unwrapped, in the freezer until it is frozen through, at least 20 minutes.
- Meanwhile, preheat the oven to 325°F with a rack in the middle position. Take the crust directly from the freezer, line it with parchment paper or aluminum foil, and fill it with pie weights. Bake until the sides are set, 15 to 20 minutes. Remove the weights and liner and bake an additional 5 minutes (I baked mine an additional 20 minutes instead of 5, until it was baked through and the edges were just starting to brown–5 minutes was not nearly enough time for a fully baked cookie crust). Let cool before making the filling.
- For the filling, bring the milk to a simmer in a small saucepan over medium heat and cook, stirring constantly so it doesn’t stick to the bottom, 10 minutes. Remove the saucepan from the heat and add the tea bags to the hot milk. Set aside and let the tea steep for 30 minutes. Remove the three tea bags from the milk (which will have cooled). In a medium saucepan whisk together the egg yolks, sugar, cornstarch, and salt.
- Whisk the milk mixture into the egg and sugar mixture until there are no lumps. Cook over medium heat, whisking constantly, until the mixture comes to a low simmer and begins to thicken about 8 minutes. Continue cooking, whisking constantly and being sure to scrape the bottom of the pan to prevent scorching, until the mixture begins to boil, about 1 minute. Still whisking constantly, let it boil for a full minute, then immediately remove it from the heat. It will be thick like pudding.
- Add the butter and whisk until it is completely melted and the mixture is smooth. Pour the Earl Grey cream into the prebaked crust and, while still hot, cover it with plastic wrap to prevent a film from forming on the top. Refrigerate the pie until the filling has set, at least 4 hours.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together the heavy cream, confectioners’ sugar, and vanilla extract until medium-stiff peaks form.
- Before serving, remove the plastic wrap and top with the whipped cream. Serve cold.
Notes
- Adapted from Teeny’s Tour of Pie
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
128mg
(43%)
Sodium
121mg
(5%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 1(9 inch) pie (10 servings)
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 128mg | 43% |
| Sodium | 121mg | 5% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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