Earl Grey Pie

1

Heat the milk, tea bags, and salt in a sauce pan on low for 5-10 minutes, constantly stirring until the color turns a medium-light grey color.

2

Bring the milk to a gentle boil.

3

Meanwhile, whisk the sugar, cornstarch, and eggs in a medium bowl until thick and smooth.

4

When the milk is boiling, take it off the heat.

5

Place a strainer over the egg mixture. Pour half of the boiling milk through the strainer into the egg mixture to temper the eggs, making sure to whisk vigorously to prevent the eggs from cooking.

6

Once all of the milk has been mixed in, return the mixture into the saucepan on medium heat. Whisk continuously until the cornstarch cooks and the mixture is thickened.

7

Remove from heat and add butter and whisk until smooth and completely incorporated.

8

Pour into a heatproof bowl and place plastic wrap on the surface of the cream to cool to avoid the creation of a “skin” layer. Allow to cool completely before using, about 3-4 hours. The cooled earl grey pastry cream should be very firm, needing to be lightened with whipped cream before using.

9

Once the pastry cream is ready to use, whip up the 1 1/2 cup whipping cream until stiff peaks. Remove 2 cups of whipped cream and reserve in a separate bowl.

10

To the mixing bowl, add in the earl grey pastry cream and whisk the both together until completely smooth.

11

Meanwhile, microwave the 1/4 cup of heavy whipping cream in a heatproof bowl until it is bubbly.

12

Add in chocolate chips and stir until smooth, making a chocolate ganache. Spoon the chocolate ganache into the pie shell, spread it into a thin layer, and allow it to cool completely.

13

Take the finished earl grey pastry cream and fill the pie. Smooth out the top.

14

Take the 2 cups of reserved whipping cream and spoon onto the top and spread it out.

15

Decorate with pistachios. Serve cold.