Chai Cream Pie

Photo: John Autry; Styling: Cindy Barr

Yield: 8 servings (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 10.9g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 4.6g
  • Carbohydrate: 34.3g
  • Fiber: 0.1g
  • Cholesterol: 58mg
  • Iron: 0.4mg
  • Sodium: 232mg
  • Calcium: 79mg

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.
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