Chai Cream Pie

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from myrecipes.com

Ingredients

  • 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

Directions

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.

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