Earl Grey Pie

Ingredients

2 cup whipping cream

5 bags earl grey tea

2 egg yolks

2 tbsp sugar

2 tbsp corn starch

3/4 cup white chocolate chips

1 pie crust

3/4 cup dark chocolate ganache

1/2 cup whipped cream

1/4 cup pistachios, chopped

Procedure

1. Prepare your favourite flaky pie crust.
2. Once crust has cooled pour the chocolate ganache into the bottom of the crust and let cool.
3. Heat the whipping cream (do not boil) and infuse the tea into the cream.
4. Beat the egg yolks and sugar.
5. Add the corn starch and half the cream into the egg mixture (don’t forget to temper) then cook over a double boiler until thickened (about 5 minutes).
6. Add melted white chocolate to the thickened mixture and let chill in the fridge.
7. With the remaining half of the infused cream top up with more whipped cream until you have 1 cup. Chill and then whip.
8. Add half of the whipped cream into the egg and white chocolate mixture and mix well. Fold in the rest.
9. Add mixture to the crust with the ganache at the bottom.
10. Top with fresh whipped cream and chopped pistachios.

Notes

• A friend recommended that I try the earl grey pie at L.A. Art District’s Pie Hole. Upon first bite I was already deconstructing it. I knew that I was going to want more when I returned home. My first attempt at recreating it was not pretty. It was a much more simple process but I had used way too much cornstarch and the mousse filling tasted powdery. This recipe has a few extra steps but will give you a creamy, smooth mousse filling.