Mahatma Masala Chai Cream Pie

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,

stirring occasionally.

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

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