EARL GREY PIE
Earl Grey Pie - A fantastic variation on a custard pie. Feel free to use a commercial pie crust to make this, if so desired.
Provided by Marie Porter
Categories Dessert
Time 3h32m
Number Of Ingredients 10
Steps:
- Prepare and bake your pie crust according to recipe or package instructions.
- Remove from oven, allow to cool to room temperature while you prepare the filling.
- Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.
- In a small saucepan, bring milk and cream just to the start of a boil. Remove from heat, add tea bags, steep for 15 minutes. Remove tea bags, squeezing out excess liquid back into the pot. Bring cream up JUST to a boil once again.
- Measure about 1/4 cup of the hot cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another 1/4 cup of hot cream.
- Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat. Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, stir in butter until melted and smooth. Cool to room temperature.
- Spoon filling into prepared crust, cover with plastic wrap. Chill until set, about 3 hours. To serve, top with whipped cream.
Nutrition Facts : Calories 418 kcal, Carbohydrate 38 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 144 mg, Sodium 255 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
EARL GREY CREAM PIE
Aunt Kitty used to make this Earl Grey cream pie for her famous tea parties. Sometimes she would finish it with orange zest on top of the whipped cream just to gild the lily.
Provided by H.Carl
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat milk over medium heat in a medium saucepan until steam forms, 2 to 3 minutes. Remove from heat and add Earl Grey tea bags; steep 5 minutes.
- Remove tea bags and whisk in sugar, cornstarch, and salt. Cook over medium heat until mixture is thick and bubbly, 5 to 7 minutes. Reduce heat to low and cook for 2 minutes. Remove from heat and let cool slightly.
- Place egg yolks into a bowl. Pour 2 cups hot tea mixture into yolks, whisking constantly. Pour egg mixture into the saucepan and bring to a boil over medium-low heat. Cook, stirring constantly, for 2 minutes. Remove from heat; pour through a strainer into a clean bowl. Stir in butter and vanilla extract.
- Pour mixture into the prepared pie crust. Chill in the refrigerator for 2 hours.
- Beat heavy cream in a mixing bowl using an electric mixer until stiff peaks form, 3 to 4 minutes. Top chilled pie with whipped cream.
- Return pie to the refrigerator to chill for 2 hours, or until set.
Nutrition Facts : Calories 554.3 calories, Carbohydrate 46.9 g, Cholesterol 202.7 mg, Fat 38.1 g, Fiber 0.4 g, Protein 7.1 g, SaturatedFat 20.3 g, Sodium 290 mg, Sugar 29.6 g
CARAMEL-EARL GREY CUSTARD PIE IN GINGERSNAP CRUMB CRUST
This pie was inspired by my friend Erin Clarkson, a fellow baker who asserts that "if it can be infused, it should be infused with Earl Grey." I took that to heart to create this caramel-spiked pie, infusing the milk and cream with plenty of tea before whisking them into a classic custard filling. And because I adore the combination of chai tea and caramel, there's a variation for that version.
Provided by Erin Jeanne McDowell
Categories Dessert Pie Thanksgiving Custard Tea Milk/Cream Butterscotch/Caramel Egg Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield one 9-inch / 23-cm pie
Number Of Ingredients 11
Steps:
- In medium saucepan, bring the milk and cream to a simmer over medium heat. Remove from the heat, add the tea, and cover the pan. Let steep for 15 to 20 minutes, then strain the liquid into a medium bowl (or just remove the tea bags, if using, and pour into the bowl).
- Preheat the oven to 350°F / 175°C with a rack in the center (preferably with a Baking Steel or stone on it).
- In a medium bowl, stir the brown sugar and cornstarch together well to combine. Add this mixture to the milk mixture, along with the eggs, and whisk well to combine. Add the vanilla and salt and whisk until well incorporated.
- Place the parbaked crust on a parchment-lined baking sheet and pour the custard into it. Transfer to the oven and bake until the crust is deeply golden brown and the custard is set around the outside but still slightly jiggly in the center, 45 to 50 minutes. Cool completely, then refrigerate for at least 2 hours (or up to 24 hours).
- Pour some or all of the caramel glaze over the top of the pie and spread into an even layer over the surface. A thin layer will set firmer and a thicker layer will be gooier-or you can drizzle it over slices when serving. Refrigerate the pie for at least 1 hour, or until ready to slice and serve.
- Do Ahead: The pie can be made up to 24 hours ahead and refrigerated until ready to serve.
- Variation
- Caramel-Chai Custard Pie in Shortbread Crumb Crust: Replace the Earl Grey tea with an equal amount of chai. Make the crumb crust with shortbread or vanilla cookie crumbs.
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