Chai Cream Pie Recipe

Name: Chai Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 180u00b0 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 180u00b0 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.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury), Cooking spray, 2 cups 2% reduced-fat milk, 8 cardamom pods, crushed, and more.

Yes, Chai Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chai Cream Pie

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