Description
A delicious and creamy earl grey white chocolate mousse pie with a flaky crust.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cut into small chunks
- 3–4 tablespoons ice water
- 1 egg, mixed with 1 tablespoon water (egg wash)
- 2 cups heavy cream + additional as needed
- 2 tablespoons earl grey loose tea leaves
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 7 ounces white chocolate chips
- 3 ½ ounces bittersweet chocolate
- ¼ cup plus 2 tablespoons heavy cream
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons chopped pistachios for garnish
Instructions
- Preheat oven to 425 degrees F.
- Prepare pie crust. Mix together flour with salt and cold butter with a pastry cutter. Blend until mixture resembles coarse sand. Add ice water, 1 tablespoon at a time until dough starts to come together. Shape dough into round disc, wrap with plastic wrap, and chill for at least 30 minutes and up to 24 hours.
- Dust clean work counter with flour. Roll out pie crust to a 12-inch circle. Drape dough onto pie pan, pressing dough into pan. Crimp edges to create a crust. Prick bottom of the crust with a fork several times to prevent it from rising up when baking. Place parchment paper on top and fill with either pie weights or beans. Bake crust for 10 minutes.
- Remove parchment paper and weights from pie crust. Brush crust with egg wash and bake 12-15 minutes or until golden brown. Remove from oven and let cool completely.
- Meanwhile, prepare earl grey white chocolate mousse. Combine 2 cups heavy cream with 2 tablespoons earl grey loose tea leaves and bring to a simmer in a medium saucepot over medium-low heat. Do not bring to a boil. Reduce heat to low and continue to simmer for 5 minutes. Turn off the heat and let cream sit for 1 hour. Strain infused cream, discarding tea leaves.
- Beat together egg yolks with 2 tablespoons sugar in a medium bowl. Add 1 cup infused cream and 2 tablespoons cornstarch. Bring a pot of water to a simmer (not boiling) and place the bowl on top, making sure the bowl is not directly touching the water. Continue to stir until the mixture becomes thickened, about 10-12 minutes. Remove from heat.
- Melt white chocolate in the microwave at 20-second intervals until it begins to melt. Add white chocolate to egg and cream mixture, stirring to combine. Let cool completely and chill in the fridge for 1 hour or until thickened. The cream should set into a solid mass.
- With the remaining infused cream, add additional heavy cream to amount to 1 cup total. Chill until cold.
- Combine 3 ½ ounces bittersweet chocolate with ¼ cup plus 2 tablespoons heavy cream in a medium bowl. Microwave for 15 seconds and stir to combine. Continue to microwave at 15-second intervals until chocolate begins to melt. Stir until well combined. Spread ganache on bottom of pie crust in an even layer. Chill for 30 minutes or until set.
- Whip remaining infused cream until stiff peaks form. Add half of the whipped infused cream into egg-cream mixture, beating until well combined. Fold in remaining whipped infused cream until combined. Pour into pie crust and smooth the top. Let chill overnight.
- Prepare whipped cream. Whip ½ cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Place large dollops of whipped cream on the pie and garnish with chopped pistachios. Serve.
Notes
- This mousse is best chilled overnight for optimal texture.
- You can substitute the earl grey tea leaves for another flavor if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 150mg