CHAI LATTE CREAM PIE

CHAI LATTE CREAM PIE

Several of my dear friends are major consumers of Chai.  One runs to it as her morning beverage in a creative and chaotic life in California, where she lives and works in Los Angeles, working as a talented actress, costume designer, and author.  Another, allows it to fuel her equally as creative and chaotic pursuits with her amazing life as a hard working mother of two amazing kids, who sometimes, are lucky enough to share with her as the bounce around the Western suburbs of Chicago.  Whether it’s West Coast or West Burbs, you’ll find that this Eastern treat combines the delicious, aromatic spices of Chai tea with the creaminess of a traditional cream based pie.

Chai spices aren’t exactly a favorite for everyone, however, if you haven’t had the flavor explosion that is Chai, I definitely recommend it.  Chai is generally comprised of rich, bold black tea spiced with cardamom, cloves, cinnamon, ginger, and pepper.  It’s extremely aromatic, and usually served hot or cold with steamed or cold milk.  It’s a very soothing, comforting beverage, and best of all – a great digestive aid!  So, for those rainy days when you’re ready to pull the blankets around you with a good book and pull up a cup, this beverage would be for you!  And if you like the flavors, you’re going to LOVE this pie!

Again, giving credit where it’s due, this recipe comes from Betty Crocker’s Big Book of Pie.  The spiced & sugared pecans used to garnish this pie came from a dear friend of mine, who made them once for a Thanksgiving dinner.  What can I say?  You get hooked on the little things, and this was a great pairing for those left over from a recent visit.  I chose to use these instead of the chopped pecans suggested in the recipe below, but either option are great!

CHAI LATTE CREAM PIE:

·         1 Pre-Made Pastry or Graham Cracker Crust

·         1 Cup Water

·         1 Package of Chai Tea Latte Mix  (About 1 Oz.)

·         1  10oz. Bag of Miniature Marshmallows

·         1 Tbs. Butter

·         2 Tbs. Caramel Sundae Topping

·         1 Pint Heavy Whipping Cream

·         ¼ Cup Pecans, Chopped

Prepare your pastry shell or graham cracker crust in advance, allowing it to cool completely before filling.

In a large saucepan, heat water to boiling over high heat.  Stir in Chai mix and reduce to a low heat.

Using a whisk, stir in marshmallows and butter until completely melted.  Stir in caramel syrup.  Remove from heat and refrigerate for about 30 min. until cool and thickened.

In a medium bowl, beat your heavy whipping cream until stiff peaks begin to form.  Refrigerate until ready to use.

Fold whipped cream into cooled Chai mixture, mixing thoroughly.  Spoon mixture into pie shell.  Sprinkle with chopped pecans.  Refrigerate for 2 hours or until filling has set.