Chai Cream Pie

Chai Cream PieRecipe
Photo: John Autry; Styling: Cindy Barr


8 servings (serving size: 1 slice)
Total time: 4 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 45 Minutes
Total: 4 Hours

Nutritional Information

Calories 253
Fat 10.9 g
Satfat 5.2 g
Monofat 3.5 g
Polyfat 1.9 g
Protein 4.6 g
Carbohydrate 34.3 g
Fiber 0.1 g
Cholesterol 58 mg
Iron 0.4 mg
Sodium 232 mg
Calcium 79 mg


1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
2 cups 2% reduced-fat milk
8 cardamom pods, crushed
8 whole cloves
1 (3-inch) cinnamon stick, broken
1 (1/2-inch) piece peeled fresh ginger, crushed
1 black tea bag
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 1/2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed
1/8 teaspoon ground cinnamon


1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.

2. Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180° or until tiny bubbles form around edge. Remove from heat. Add tea bag; cover and let stand for 15 minutes. Strain the mixture through a sieve over a bowl, and discard solids. Return milk mixture to pan, and cook over medium-high heat until the milk reaches 180° or until tiny bubbles form around edge.

3. Combine sugar, cornstarch, salt, and eggs in a large bowl, stirring well. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.

4. Place pan in a large ice-filled bowl for 10 minutes or until filling cools, stirring occasionally. Spoon mixture into crust; cover surface with plastic wrap. Chill 3 hours or until set; remove plastic wrap. Top pie with whipped topping; garnish with ground cinnamon.