I was so exited when Chef said that we could create any kind of cream pie that we wanted to. The first thing that popped into my head was my favorite tea, Twinning’s Lady Grey tea. I’ve made ice cream with it before and I really love the lemon and orange in it. The chocolate complements the citrus in the cream. The subtle black tea flavor gives the pie a depth of flavor. The Grand Marnier Chantilly cream adds a nice sweetness. The candied lemon and orange peel give the pie a slight crunch component.
1 prebaked pie shell
Directions for the Dough and Baking:
- Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
- Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
- Dock the dough with a fork.
- Chill in the fridge for 10 minutes.
- Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
- Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
- Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color in a 425F oven. This whole process takes about 10 minutes. Bake for another seven minutes until the bottom is done.
- Allow the shell to cool.
- Spread a thin layer of melted dark chocolate on the bottom of the shell.
- Allow for the chocolate to set.
The Filling: Yield: filling for one 9 inch pie
1.5 oz cornstarch
1 lb 2 oz whole milk
4 oz eggs
4 oz granulated sugar
1.5 unsalted butter
1 Lady Grey tea bag
- Mix a little bit of the milk with the cornstarch and make a slurry.
- Add the eggs to the slurry.
- Boil the remaining milk, the tea bag, and the sugar in a pot.
- Temper the milk mixture into the slurry.
- Add the tempered mixture back into the milk.
- Bring to a boil. Cook for one minute.
- Remove from the heat and add the butter.
- Remove the tea bag.
- Cool to 90F.
- Fill with the filling. Store in the fridge covered with plastic wrap touching the surface of the cream.
- Garnish with Chantilly cream.
Chantilly Cream: Yield: ~ 17.25 oz
16 oz heavy cream
1 oz powdered sugar
0.25 oz vanilla extract
1/2 teaspoon Grand Marnier
- Whip all of the ingredients in a stand mixer until medium-stiff peak.
- Stir in the alcohol.
- Set on ice until ready to use.
- Decorate the pie.
Candied Lemon and Orange Peels
1 lemon’s worth of zest
1 orange’s worth of zest
14.1 oz granulated sugar
16 oz cold water
3.5 oz sugar
- Peel the lemon and orange into strips. Make sure that you don’t get any pith.
- Place the strips, 14.1 oz sugar, and the water in a pot.
- Bring to a boil, drain, and repeat two more times.
- The last time make sure to let simmer until the peels are translucent.
- Cool on a sheet of parchment paper and the toss in 3.5 oz sugar.
- Garnish the pie.