First Post! Earl Grey Tea Pie

Earl Grey PieAs my first official post, I thought it would be only fitting to share a recipe that showcases everything that Truffles & Tofu is about: deliciousness.

One of my favorite desserts is the famous Earl Grey Tea pie from The Pie Hole in Los Angeles. With a buttery crust, rich chocolate layer, ultra creamy Earl Grey tea filling and crunchy pistachio topping, this pie is absolutely heavenly, and when coupled with The Pie Hole’s horchata latte, it will make your tongue and belly very happy.

When I can’t drive to DTLA, I make my own version at home using my favorite Tofu Chocolate Mousse recipe with an Earl Grey whipped cream.  The final product is decadent, relatively healthy, and super easy to make!

Earl Grey Whipped Cream

Adapted from Jillian Bernardini


  • 1 c heavy cream
  • 2 Earl Grey tea bags
  • 2 tbsp powdered sugar


In a small saucepan over medium heat, combine the heavy cream and the tea bags. Continually stir the mixture, gently pressing the tea bags into the cream to fully extract their flavor, and bring the cream to a simmer.

Once the cream begins to simmer, turn off the heat, and allow the tea bags to steep for at least one hour. Once the steeping time has passed, remove the tea bags from the cream, gently pressing out any excess liquid, and transfer the cream to a bowl. Cover and set in the fridge until well chilled, about 2 hours.

Tofu Chocolate Mousse Pie

Adapted from Chocolate Covered Katie


  • Frozen pie crust (frozen deep dish crust is the perfect size for this recipe, but you can also use regular pie crust to make two pies. Graham cracker crusts – regular or chocolate – would also be great for this recipe)
  • 12.3 oz silken or soft tofu, drained
  • 1 tsp cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tablespoons milk (I use nonfat, but you can use any type or dairy, soy or nut milk)
  • 1/8 tsp salt
  • 1 1/3 c chocolate chips
  • Chocolate shavings
  • Earl Grey whipped cream


Bake pie crust as directed.  Set aside.

Next, melt the chocolate using a double boiler or microwave. In a food processor, blend the melted chocolate, tofu, cocoa powder, vanilla, milk and salt until smooth.  Pour into the pie crust and refrigerate until chilled.

Using a stand mixer fitted with a whisk attachment, pour the Earl Grey cream into a chilled metal mixing bowl, and begin to whip the cream on low speed. Add the sugar, and bring the speed of the stand mixer to high, whipping the cream until stiff peaks begin to form.

Before serving pie, top with whipped cream and sprinkle with chocolate shavings.

**P.S. You can also serve this as a mousse – just omit the pie crust!

3 thoughts on “First Post! Earl Grey Tea Pie

  1. I love your blog, your posts are beautiful and everything looks so good! I just followed you, it would be great if we can support each other 🙂 I am so glad I got to discover you ❤


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