Chai Tea Cream Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pie crust3 c. Almond Milk1 tsp. cardamom (plus a 1/4 tsp in sugar mix)1/2 tsp ground clove or 8 whole cloves (plus a 1/8 tsp is sugar mix)2 cinnamon stick, broken1 (1/2-inch) piece peeled fresh ginger, crushed5 black tea bags1/2 c. sugar1/4 c. Splenda5 tbsp. cornstarch3 lg eggs1 1/2 c. lite-free whipped toppingground cinnamon sprinkled on top of cool whip
1. Shape pie crust into 9 inch pie pan & cook according to package directions. Cool pie crust completely.
2. To make spice packet, carefully remove staple in 1 tea bag & empty tea in garbage, replace in the now empty tea bag cardamom & cloves, re-staple shut.
3. Combine milk, spice packet, cinnamon stick & ginger in med sauce pan heat over med-high heat until mixture reaches 180⁰ or until tiny bubbles form around edges. Remove from heat, add tea, cover & let stand 15 min.
4. While waiting, combine sugar, cornstarch, left over spices in a bowl & mix together, then add in the eggs & mix well.
5. Strain milk mixture through sieve over a bowl & discard solids, making sure to squeeze out the tea bags into the milk. Return milk mixture to pot & heat over med-high heat till mixture reaches 180⁰ or until tiny bubbles form around edges again.
6. Gradually add sugar mixture to milk mixture in pot, whisking constantly. Cook over med heat 8 min or until thick & bubbly, stir constantly or it will burn to bottom of pot. Remove from heat.
7. Place pan in lg ice filled bowl for 10 min or until filling cools. Stir occasionally so it cools throughout mixture.
8. Spoon mixture into pie crust, cover surface with plastic wrap. Chill for 3 hours. Top pie with whipped topping & sprinkle with ground cinnamon.
Serving Size: 8
2. To make spice packet, carefully remove staple in 1 tea bag & empty tea in garbage, replace in the now empty tea bag cardamom & cloves, re-staple shut.
3. Combine milk, spice packet, cinnamon stick & ginger in med sauce pan heat over med-high heat until mixture reaches 180⁰ or until tiny bubbles form around edges. Remove from heat, add tea, cover & let stand 15 min.
4. While waiting, combine sugar, cornstarch, left over spices in a bowl & mix together, then add in the eggs & mix well.
5. Strain milk mixture through sieve over a bowl & discard solids, making sure to squeeze out the tea bags into the milk. Return milk mixture to pot & heat over med-high heat till mixture reaches 180⁰ or until tiny bubbles form around edges again.
6. Gradually add sugar mixture to milk mixture in pot, whisking constantly. Cook over med heat 8 min or until thick & bubbly, stir constantly or it will burn to bottom of pot. Remove from heat.
7. Place pan in lg ice filled bowl for 10 min or until filling cools. Stir occasionally so it cools throughout mixture.
8. Spoon mixture into pie crust, cover surface with plastic wrap. Chill for 3 hours. Top pie with whipped topping & sprinkle with ground cinnamon.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 282.4
- Total Fat: 12.6 g
- Cholesterol: 69.4 mg
- Sodium: 185.7 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 1.2 g
- Protein: 3.5 g
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