Chai Cream Pie

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

Preparation

1. 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. 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. 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. 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.