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Chai Cream Pie

Photo: John Autry; Styling: Cindy Barr
Hands-on time 45 mins
Total time 4 hrs
Yield 8 servings (serving size: 1 slice)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.