Chai Cream Pie
Chai Cream Pie might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains around 7g of protein, 19g of fat, and a total of 391 calories. Head to the store and pick up ginger, eggs, pie dough, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours.
Instructions
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.
Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180 or until tiny bubbles form around edge.
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 180 or until tiny bubbles form around edge.
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.
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.