Chai Cream Pie

1. 1

   Heat oven to 450F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.

2. 2

   Cool on cooling rack 15 minutes or until completely cool.

3. 3

   In 3-quart saucepan, heat water to boiling over high heat.

4. 4

   Stir in chai mix; reduce heat to low.

5. 5

   Using wire whisk, stir in marshmallows and butter.

6. 6

   Continue stirring just until marshmallows are melted.

7. 7

   Stir in caramel syrup.

8. 8

   Refrigerate about 30 minutes or until cool and thickened.

9. 9

   In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

10. 10

    Set aside 1 cup whipped cream.

11. 11

    Fold remaining whipped cream into cooled filling.

12. 12

    Pour into cooled pie crust.

13. 13

    Sprinkle with pecans.

14. 14

    Cover; refrigerate about 2 hours or until filling is set.

15. 15

    Garnish with reserved whipped cream and shaved chocolate.

16. 16

    Cover and refrigerate any remaining pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.