She Made This Earl Grey Lavender Cream Pie for a Tea Party—It Stole the Show!

Dessert Recipes

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Creamy Earl Grey custard with a hint of lavender in a buttery crust—this elegant cream pie is perfect for tea parties or brunch! #EarlGreyDessert #CreamPie #Lavender

Silky, fragrant, and unique—this Earl Grey lavender pie will wow your guests with its floral twist on a classic cream pie. #TeaTimeTreats #ElegantDesserts #BakingFun

Earl Grey Lavender Cream Pie

If you love elegant, floral flavors, this Earl Grey Lavender Cream Pie will steal your heart. A buttery shortbread crust holds a silky Earl Grey-infused custard with a subtle hint of culinary lavender. The result? A fragrant, creamy, and utterly dreamy pie that’s perfect for tea parties, brunches, or a sophisticated dessert any day of the week.

1. Yield, Time & Tools

  • Yield: 8 slices
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Chill Time: 4 hours
  • Tools Needed: Saucepan, whisk, pie dish, mixing bowls

2. Ingredients

For the Shortbread Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • Pinch of salt

For the Earl Grey Lavender Custard:

  • 2 cups whole milk
  • 2 Earl Grey tea bags
  • 1/2 tsp culinary lavender
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • Pinch of salt

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Edible dried lavender or lemon zest, for garnish

3. Preparation Steps

A. Make the Crust

  1. Preheat oven to 350°F (175°C).
  2. Mix flour, powdered sugar, salt, and butter until crumbly.
  3. Press into a 9-inch pie dish; prick bottom with a fork.
  4. Bake 15 minutes or until lightly golden; cool completely.

B. Infuse the Milk

  1. In a saucepan, heat milk over medium heat until steaming.
  2. Remove from heat; steep Earl Grey tea bags and lavender in hot milk for 10 minutes.
  3. Remove tea bags; strain out lavender if desired.

C. Make the Custard

  1. Whisk sugar, cornstarch, egg yolks, and salt in a bowl until thick.
  2. Slowly whisk in the infused milk.
  3. Return to saucepan; cook over medium heat, whisking constantly, until thickened and bubbling.
  4. Remove from heat; stir in vanilla.
  5. Pour custard into cooled crust; smooth top.
  6. Chill at least 4 hours or overnight.

D. Whip the Cream & Finish

  1. Beat heavy cream with powdered sugar until soft peaks form.
  2. Spread whipped cream over chilled pie.
  3. Garnish with dried lavender or lemon zest.

E. Serve It Up

Slice and serve with hot tea or sparkling water.

4. Tips & Variations

  • Add a touch of honey to the custard for natural sweetness.
  • Replace lavender with dried rose petals for a different floral twist.
  • Make it gluten-free with a gluten-free shortbread crust.

5. Troubleshooting FAQ

  • Why does my custard taste bitter? Over-steeping the tea can cause bitterness; steep only 10 minutes.
  • Can I use loose-leaf tea? Yes—about 2 tsp, strained before adding to custard.
  • Why is my crust crumbly? Press the dough firmly into the dish to help it hold together.

6. Serving Suggestions

  • Serve with fresh berries for a pop of color.
  • Pair with Earl Grey or chamomile tea.

7. Storage and Make-Ahead Instructions

  • Storage: Refrigerate up to 3 days.
  • Reheating: Not needed; serve chilled.
  • Make-Ahead Tips: Make crust and custard a day ahead; top with whipped cream before serving.
  • Freezer Instructions: Freeze without whipped cream up to 1 month; thaw in fridge before finishing.
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