Fantastic!!! Delicious!!! I made this for my Bunco group and once they stopped ohhing and ahhing they all wanted the recipe. I did take the advice of the other reviewers and added more cardamom (can't find pods? 1/6 tsp ground = 1 pod) and 2 more cloves, plus @ 1/8 tsp nutmeg and about the same of vanilla. I couldn't find star anise as some suggested, but I think it was fine without it. Will try it next time if I can find it. As with any custard, you can't take your eyes off of it for a minute. Stir, stir, stir. This recipe is a bit of work, but the results are so worth it. I will make this again and again.
Chai Cream Pie
Photo: John Autry; Styling: Cindy Barr
Yield: 8 servings (serving size: 1 slice)
More From Cooking Light
Total: 4 Hours
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
- 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.
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