If you love cozying up with a steaming cup of chai latte, you’re in for a treat. Imagine the bold, aromatic spices of a chai latte transformed into a creamy, dreamy pie. That’s exactly what Chai Latte Pie delivers — a dessert that’s equal parts comforting and indulgent. It’s the perfect sweet ending to a chilly fall evening or a delightful pairing with a hot cup of tea. With its buttery crust and spiced custard filling, this pie feels like a warm hug in dessert form. Best part? It’s surprisingly easy to make!
Let's get baking, shall we?
Ingredients
For the Crust
- 1 1/2 cups (190g) graham cracker crumbs (about 10-12 crackers)
- 3 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) unsalted butter, melted
For the Chai-Spiced Filling
- 2 cups whole milk
- 3 black tea bags (or 2 tablespoons loose-leaf black tea)
- 3/4 cup (150g) sugar
- 1/4 cup (30g) cornstarch
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- A pinch of ground nutmeg
- Whipped cream and a sprinkle of cinnamon for topping
Instructions
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Stir until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and sides of a 9-inch pie dish. Use the bottom of a glass to really pack it down.
- Bake the crust for 8–10 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
Step 2: Prepare the Chai-Spiced Custard
- Pour the milk into a medium saucepan. Add the tea bags (or loose tea in a tea infuser) and heat the milk over medium-low heat until it’s just about to simmer. Do not boil. Allow the tea to steep for 5–7 minutes, then remove the tea bags or infuser.
- Meanwhile, whisk together sugar, cornstarch, and spices (cardamom, cinnamon, ginger, cloves, and nutmeg) in a bowl.
- Whisk the egg yolks into the sugar mixture until smooth and pale. Gradually pour in the warm chai-infused milk, whisking constantly to avoid scrambling the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously. The mixture will thicken after 5–8 minutes. Once it’s reached a pudding-like consistency, remove it from the heat and stir in the vanilla extract.
Step 3: Assemble the Pie
- Pour the chai custard into the cooled pie crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully set.
Step 4: Garnish and Serve
- Once the pie is chilled and firm, remove it from the fridge.
- Top with whipped cream swirls or a blanket of whipped cream, and sprinkle lightly with cinnamon or a pinch of nutmeg for that finishing touch.
- Slice and serve! Pair each slice with a warm chai latte or a simple cup of black tea for the ultimate dessert experience.
Tips for Success and Customization
- Make it dairy-free: Swap out the whole milk for almond milk or any other non-dairy alternative. Make sure the butter in the crust is replaced with melted coconut oil or a vegan butter substitute.
- Elevate the crust: Mix in 1/4 teaspoon of ground ginger or cardamom into the graham cracker crust for extra spice.
- Add a caramel finish: Drizzle salted caramel sauce over the whipped cream topping for a sweet-salty twist.
- Storage: This pie will keep well in the fridge for up to 3 days, but it’s so delicious it likely won’t last that long!
Digging into a slice of Chai Latte Pie is like wrapping yourself in your coziest blanket. It’s rich, aromatic, and packed with warm spice — the perfect dessert to share (or not!) with family and friends. Bake it once, and we’re sure it will become one of your favorites. Enjoy every spiced, creamy bite!
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