Earl Grey Cream Pie
✨ Earl Grey Cream Pie with Lavender & White Chocolate
An afternoon tea time fantasy disguised as dessert.
There are cream pies, and then there’s this. A floral, yet creamy custard filled love-letter, enveloped in flaky pie crust, sealed with a hint of white chocolate, and crowned with a messy pile of whipped cream like the bouffant of a Jane Austen heroine. It’s what happens when your grandma’s vanilla pudding vacations in Europe, drinks too much tea, and comes home wearing silk and quoting Shakespeare.
Let’s begin.
☕ The Ingredients
Custard base:
a pre baked flaky pie crust- See the recipe for my favorite buttery pie crust here. You can make this up to a week ahead.
1 cup sugar
¼ cup cornstarch
2 pinches kosher salt
3 cups whole milk
4 bags Earl Grey tea (don’t get cute with the flavors, just classic)
1 vanilla bean, split (save the seeds for whipped cream — they’ve got main character energy)
A pinch of dried lavender — think ethereal garden, not perfume counter
Optional: 1 drop bergamot extract (completely extra, completely fabulous)
2 whole eggs
3 egg yolks
3 tablespoons cold unsalted butter
Crust-proofing (a.k.a. the white chocolate seal):
⅓ cup white chocolate chips
1 tablespoon heavy cream
For garnish:
A questionable amount of whipped cream
More lavender, edible petals, or gold dust if you’re really going for it
🥄 The Method
1. Steep Like You Mean It
In a bowl, whisk together the sugar, cornstarch, and salt. Set aside like a secret.
In a saucepan, bring your milk to a near-simmer — think small bubbles around the edge, not a rolling boil. Remove from heat, toss in the tea bags, split vanilla pod, lavender, and optional bergamot extract. Cover and let this dreamy little potion steep for 15 minutes. The longer it sits, the deeper the flavor — like conversation steeped in silence, but no longer than half an hour.
However, DO NOT squeeze the tea bags as it releases tannins that will turn it bitter.
Strain the milk into your sugar mixture and whisk until smooth and unified.
2. The Tempering
Crack the eggs and yolks into a separate bowl. Now comes the dance: tempering. You don’t want tea-flavored scrambled eggs. Slowly drizzle a bit of your hot custard base into the eggs while whisking like your life depends on it. Keep adding a little at a time until the eggs are warmed and confident.
Pour everything back into the saucepan.
3. Whisk Until Thick & creamy
Return the pot to medium heat and whisk until the mixture thickens to the consistency of silky pudding — about 5–7 minutes. It should leave a coat of a velvet finish and hold shape when you run your finger across the back of the spoon . Remove from heat and stir in the cold butter, one piece at a time, until glossy and rich.
4. Armor the Crust
Melt white chocolate and cream together until smooth. I do this in the microwave for 10 seconds at a time. Be vary careful not to burn the white chocolate because it will seize up quickly. Brush the inside of your pre-baked pie crust with this mixture. This is both delicious and highly practical — it keeps your custard from sogging out your crust like a tragic romance novel ending.
5. Fill, Chill, and Try Not to Peek
Pour the custard into the crust and smooth the top with grace. Chill uncovered in the fridge overnight so it can set properly. Yes, overnight. No shortcuts here, unfortunately. This is not a nonchalant weeknight pudding cup — it’s a commitment.
6. Crown with a Cloud Of Cream
Just before serving, pile on whipped cream- no, like a shocking amount. Vanilla bean optional, but encouraged. Finish with a sprinkle of lavender, edible flowers, or your favorite aesthetic flourish.
📝 Notes from Yaz:
Don't overdo the lavender. There’s a fine line between floral and tasting like a bar of grandmas favorite soap.
Want a shortcut? Too bad. Good custard takes time and attention.
The white chocolate barrier is non-negotiable. It’s the soft silk slip under the dress that ensures no nip-slips.
This pie is at its best after a full night in the fridge and a dramatic reveal.
One bite in, and your guests will go quiet in that very specific, reverent way people do when something is really good. The kind of dessert that makes them glance around the room and ask, “Wait… who made this?”
The Earl Grey brings sophistication, the lavender adds just a touch of mystery, and the silky custard nestled in that crisp, white chocolate-brushed crust? Utter magic. Serve with tea, champagne, or nothing at all.
-Love Always, Yaz