Chai-Spiced Pie
Chai-Spiced Pie is a delicious dessert that combines the warm and comforting flavors of chai tea with a classic pie crust. This dessert is perfect for any occasion and is sure to impress your guests.
To make this Chai-Spiced Pie, you will need the following ingredients:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
For the filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 4 chai tea bags
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
To start, preheat your oven to 375°F. In a large bowl, whisk together the flour and salt for the crust. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the ice water and mix until the dough comes together. Roll out the dough on a floured surface and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork.
Next, make the filling. In a small saucepan, heat the heavy cream and whole milk over medium heat until it begins to steam. Remove from heat and add the chai tea bags. Let steep for 10 minutes, then remove the tea bags and squeeze out any excess liquid. In a large bowl, whisk together the sugar, salt, eggs, vanilla extract, cinnamon, ginger, cardamom, and cloves. Slowly pour in the chai-infused cream mixture, whisking constantly.
Pour the filling into the prepared crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Let cool completely before serving.
This Chai-Spiced Pie is a perfect combination of warm spices and creamy filling. The crust is flaky and buttery, while the filling is rich and flavorful. This dessert is sure to be a hit at any gathering and is perfect for the fall and winter months.
Type: Dessert Pie
Main Ingredients: Chai tea, heavy cream, eggs.
