Earl Grey Lemon Cloud Pie
Creamy, dreamy vanilla pudding is infused with Earl Grey tea and bright lemon curd, topped with a mousse-like whipped cream “cloud”, candied lemon wheels and edible flowers. Clever and refined, it shows off Leonardo’s love for precision and culinary science.
Prep Time: 40 Minutes
Cool/Setting Time: 3 Hours, 30 minutes
Total Time: 4 Hours, 10 Minutes
Serves: 10 - 12
Available Sizes
Ingredients
- (1) 10” Keebler® Ready-Crust® Graham Cracker Pie Crust
- (1) 4.6oz. family size box vanilla pudding mix
- 2½ cups whole milk
- ½ cup strong brewed Earl Grey tea
- (1) 12.7 oz. jar prepared lemon curd
- 1 fresh lemon, sliced 1/8” thick
- ½ cup prepared simple syrup
- (1) 8 oz. tub whipped topping
- (1) 7.5 oz. jar marshmallow cream
- 4-6 fresh edible flowers
- 1 fresh lemon, zested (optional)
Instructions
- In medium saucepan combine pudding mix, milk and tea. Stir constantly over medium low heat until mixture comes to a full boil. Remove from heat, transfer to large mixing bowl and allow to cool 30 minutes. Add lemon curd and stir until combined. Pour into graham crust and smooth out into an even, flat layer. Refrigerate for 3 hours.
- In small saucepan simmer lemon slices in simple syrup for 20 minutes. Remove lemons and cool.
- In medium mixing bowl combine whipped topping and marshmallow cream. Top pie as desired.
- Garnish with reserved candied lemon slices, edible flowers and sprinkle with fresh lemon zest.