Earl Grey Custard Pie Recipe Perfect for Elegant Desserts

The creamy, fragrant taste of Earl Grey custard pie is unlike anything else. Imagine the delicate floral notes of bergamot infused into a velvety custard, encased in a perfectly flaky pie crust. This dessert is a show-stopper—whether you’re hosting a chic dinner party or indulging in a quiet evening treat. Honestly, every bite feels like a sophisticated hug for your taste buds. I first discovered this recipe while experimenting with tea-infused desserts, and it’s been a favorite ever since. Let me show you how to make this elegant yet surprisingly simple Earl Grey custard pie that’s bound to impress.

Why You’ll Love This Recipe

• Elegant Yet Easy: This pie looks and tastes like something from a fancy patisserie, but you can easily make it at home.
• Unique Flavor: Earl Grey tea adds a subtle floral and citrusy aroma that’s perfect for dessert lovers looking for something different.
• Perfect for Any Occasion: Serve this pie at afternoon tea, a dinner party, or even as a holiday dessert centerpiece.
• Creamy and Dreamy: The custard filling is smooth, rich, and melts in your mouth, pairing beautifully with the buttery crust.
• Customizable: You can adjust the tea strength, sweetness, or even try variations like adding lavender or vanilla.

This isn’t just a dessert—it’s an experience. When guests take their first bite, you’ll see the “wow” on their faces. It’s truly a dessert that makes memories, one forkful at a time.

Ingredients Needed

This Earl Grey custard pie uses simple ingredients, yet delivers a rich and complex flavor. Let’s break it down:

For the Pie Crust:

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, chilled and cubed
• 2–4 tbsp (30–60 ml) ice water
• 1/2 tsp salt

For the Custard Filling:

• 2 cups (480 ml) whole milk
• 3 Earl Grey tea bags (or 2 tbsp loose-leaf)
• 1/2 cup (100 g) granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Optional: For a touch of extra flavor, add 1 tsp dried lavender or a splash of heavy cream for added richness.

Equipment Needed

While this recipe doesn’t require any fancy tools, having the right equipment ensures smooth preparation:

• Pie Dish: A 9-inch pie dish works perfectly for this recipe.
• Rolling Pin: For easily rolling out your homemade crust.
• Mixing Bowls: Use medium-sized bowls for whisking the custard ingredients.
• Saucepan: Ideal for steeping the Earl Grey tea into the milk.
• Whisk: Ensures a smooth custard texture without lumps.
• Fine Mesh Strainer: Helps remove tea leaves or bits from the infused milk.

If you don’t have a rolling pin, you can use a clean wine bottle as an alternative. And if you’re short on pie dishes, a tart pan works beautifully too!

Preparation Method

1. Start by making the pie crust. In a mixing bowl, combine the flour and salt. Add the chilled butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
2. Slowly add ice water, 1 tablespoon at a time, mixing until the dough comes together. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface, then transfer it to your pie dish. Trim and crimp the edges, then blind bake the crust by lining it with parchment paper and pie weights. Bake for 15 minutes, then remove the weights and bake for another 5 minutes. Set aside to cool.
4. For the custard, heat the milk in a saucepan over medium heat until steaming. Add the Earl Grey tea bags and steep for about 10 minutes. Remove the tea bags, squeezing out all the flavor.
5. In a mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. Gradually add the cooled, infused milk while whisking constantly to prevent the eggs from curdling.
6. Pour the custard mixture into the cooled pie crust. Bake at 325°F (163°C) for 35–40 minutes, or until the custard is set but slightly jiggly in the center.
7. Cool the pie to room temperature, then refrigerate for at least 2 hours before slicing and serving.

Tip: If your custard starts bubbling while baking, lower the oven temperature slightly to avoid overcooking.

Cooking Tips & Techniques

• Infusing the Milk: Don’t rush this step—it’s where the Earl Grey flavor shines. Let the tea steep for at least 10 minutes.
• Blind Baking the Crust: Prevent a soggy bottom by baking the crust before adding the custard.
• Custard Troubleshooting: If your custard looks grainy, you may have added the milk too quickly. Whisk gently and consistently to avoid curdling.
• Chilling Time: Refrigeration helps the custard set properly and enhances the flavor. Don’t skip this step!

Remember, custard pies are all about patience—and trust me, it’s worth the wait!

Variations & Adaptations

• Lavender Earl Grey: Add a teaspoon of dried lavender to the milk while steeping for a floral twist.
• Dairy-Free Option: Use almond milk or oat milk instead of whole milk. The custard will still be creamy and flavorful.
• Vanilla Bean Custard: Swap the Earl Grey tea for a scraped vanilla bean pod for a classic custard flavor.
• Crust Alternatives: Use a graham cracker crust or chocolate cookie crust for a fun variation.

I once swapped the crust for crushed almond cookies—it added a nutty crunch that paired beautifully with the custard!

Serving & Storage Suggestions

Serve this Earl Grey custard pie chilled or at room temperature with a dollop of whipped cream or a sprinkle of powdered sugar for a clean, elegant finish.

• Pairings: A hot cup of Earl Grey tea or a glass of dessert wine complements the flavors beautifully.
• Refrigerator Storage: Cover the pie tightly and store in the fridge for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge.
• Reheating: Serve cold or gently warm slices in the microwave for 10–15 seconds.

The flavors deepen after a day, so leftovers are even better!

Nutritional Information & Benefits

Here’s a quick breakdown of the nutritional profile per serving (based on 8 servings):

• Calories: 320
• Protein: 6 g
• Fat: 18 g
• Carbohydrates: 32 g
• Fiber: 1 g

Key Benefits: Earl Grey tea is rich in antioxidants, while the eggs provide protein and essential vitamins. This pie is indulgent, but with wholesome ingredients at its core.

Conclusion

If you’re looking for a dessert that’s as beautiful as it is delicious, Earl Grey custard pie is the answer. Its creamy texture and aromatic flavor make every slice feel like a little slice of luxury. Whether you’re serving it to guests or treating yourself, this pie is sure to become a favorite. Give it a try, and don’t forget to tweak it to suit your tastes!

I’d love to hear how yours turns out—share your thoughts or variations in the comments below. Happy baking!

FAQs

Can I use store-bought pie crust?

Yes, a store-bought pie crust works just fine if you’re short on time!

Can I substitute the Earl Grey tea?

Absolutely! Try chamomile, green tea, or even chai for a different flavor profile.

How do I know when the custard is set?

The edges should be firm, but the center should still jiggle slightly when shaken.

Can I make this pie ahead of time?

Yes, it’s perfect for prepping a day in advance. Just refrigerate until ready to serve.

What’s the best way to serve this pie?

Serve chilled with whipped cream or fresh berries for an elegant presentation.

Print