Menu Enter a recipe name, ingredient, keyword...

Chai Cream Pie


Google Ads
Rate this recipe 4.7/5 (7 Votes)
Chai Cream Pie 1 Picture


  • 1/2 package refrigerated pie dough
  • 2 cups milk
  • 8 cardamom pods, crushed
  • 8 whole cloves
  • 1 cinnamon stick, broken
  • 1 (1/2-inch) piece peeled, fresh ginger, crushed
  • 1 black tea bag
  • 1/2 cup sugar
  • 3 TBS cornstarch
  • 1/8 tsp salt
  • 2 large eggs
  • 1 1/2 TBS butter, softened
  • 1 1/2 cups whipped topping, thawed
  • 1/8 tsp ground cinnamon


Servings 8
Adapted from


Step 1

1. Roll dough into a 12" circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute. Bake pie crust according to package directions. Cool completely on a wire rack.

2. Combine milk and the next four ingredients (through ginger) in a medium saucepan over medium-high heat. Cook until mixture reaches 180F 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 180F 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 for ten minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.

4. Place pan in a large ice-filled bowl for ten minutes or until filling cools, stirring occasionally. Spoon mixture into crust; cover surface with plastic wrap. Chill three hours or until set. Remove plastic wrap. Top pie with whipped topping; garnish with ground cinnamon.

Makes 8 servings. Each serving = 7 Weight Watchers points.


Review this recipe