Mahatma Masala Chai Cream Pie
Hands-on Time: 45 Mins Total Time: 4 Hours Yield: 8 servings
½ (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
2 cups whole milk
3 Tablespoons of loose leaf Mahatma Masala Chai (Happy Lucky’s blend)
½ cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs
1 1/2 tablespoons butter, softened
1 1/2 cups frozen fat-free whipped topping, thawed
1/8 teaspoon ground cinnamon
How to Make It
Step 1: Roll dough into a 12-inch circle; t 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.
Step 2: Combine milk and 2 Tablespoons of Mahatma Masals Chai in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180° or until tiny bubbles form around edge. Remove from heat, cover and let stand for 15 minutes.
Step 3: Strain the mixture through a sieve over a bowl, and discard solids. Return milk mixture to pan, and cook over medium-high heat a few minutes until the milk reaches 180° or until tiny bubbles form around edge.
Step 4: 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. Watch the heat it will thicken up fast.
Step 5: Remove from heat; stir in butter.
Step 6: Place pan in a large ice-filled bowl for 10 minutes or until filling cools,
Step 7 Spoon mixture into crust; cover surface with plastic wrap.
Chill 3 hours or until set; remove plastic wrap.
Step 7: Top pie with whipped topping; garnish with ground cinnamon