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5 from 1 vote

Gluten-Free Earl Grey Pie

Gluten-Free Earl Grey Pie - A fantastic variation on a custard pie. Feel free to use a commercial pie crust - GF or not - if so desired.
Prep Time20 mins
Cook Time12 mins
Chilling time3 hrs
Total Time3 hrs 32 mins
Course: Dessert
Cuisine: American, British, Canadian, Gluten-free
Servings: 8 - 1 pie
Calories: 418kcal
Author: admin





  • 2 Large Eggs
  • ½ Cup Granulated Sugar
  • Cup Corn Starch
  • ¼ teaspoon Salt
  • 1 Cup Milk
  • 1 Cup Heavy Cream
  • 3 Earl Grey Tea Bags
  • 2 tablespoon Butter
  • Whipped Cream For Serving


For Crust

  • Measure flours, corn starch, sugar, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, lemon zest and egg, blitz a few times until mixture resembles gravel.
  • Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!
  • Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.
  • Preheat oven to 450 F (230 C), lightly dust your work surface with extra corn starch. Roll your crust out to about ¼″ thick.
  • Line a pie pan with the crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.
  • Use a fork to prick some holes on the bottom of the crust. Chill in fridge for 15 minutes. Once chilled, bake pie crust for 10-12 minutes, or until golden brown. Remove from oven, allow to cool to room temperature while you prepare the filling.


  • Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.
  • In a small saucepan, bring milk and cream just to the start of a boil. Remove from heat, add tea bags, steep for 5 minutes. Remove tea bags, squeezing out excess liquid back into the pot. Bring cream up JUST to a boil once again.
  • Measure about ¼ cup of the hot cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another ¼ cup of hot cream.
  • Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat. Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, stir in butter until melted and smooth. Cool to room temperature.
  • Spoon filling into prepared crust, cover with plastic wrap. Chill until set, about 3 hours. To serve, top with whipped cream.


Calories: 418kcal | Carbohydrates: 38g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 144mg | Sodium: 255mg | Potassium: 160mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1032IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg