The Pioneer Woman Tasty Kitchen
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Chocolate Chai Cream Pie

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Chocolate pudding laced with black chai on top of a buttery, flaky crust then topped with sweetened whipped cream and cinnamon.

Ingredients

  • FOR THE CRUST:
  • 1-¼ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 Tablespoon Granulated Sugar
  • ¼ cups Unsalted Butter, Cut Into Pieces
  • 4 Tablespoons Ice Water
  • FOR THE FILLING:
  • 3 cups Milk
  • 3 bags (Individual Serving Size) Black Chai Tea
  • 4 ounces, weight Semi-sweet Baking Chocolate
  • 1 cup Granulated Sugar
  • ⅛ teaspoons Salt
  • 3 whole Egg Yolks
  • ¼ cups Plus 2 Teaspoons Cornstarch
  • 1-¼ Tablespoon Unsalted Butter
  • 1-½ cup Whipped Cream
  • 1 pinch Ground Cinnamon, For Garnish

Preparation

For the crust:
Combine the flour, salt, and sugar in a medium bowl. Cut in the butter until pea size crumbs form. Sprinkle the ice water over the flour mixture one tablespoon at a time, tossing with a fork until the mixture is moistened.

Shape dough into a ball, wrap with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 450 F. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place crust in the pie dish and trim off any excess along the edges. Flute the edges with your fingertips. Prick the bottom of the crust several times with a fork. Bake for 12 minutes. Remove from oven. Cool completely on a wire rack.

For the filling:
Warm the milk in a saucepan over medium heat until it reaches 180 F. Remove pan from heat. Add the tea bags to the milk, put the lid on and let it steep for 5 minutes. Remove the tea bags.

Add the chocolate to the warm milk mixture and stir until mostly melted. Stir in the sugar and salt.

Lightly beat the egg yolks in a bowl. Slowly add 1 cup of the warm milk mixture to the egg yolks, stirring constantly. Slow pour the egg mixture into the pan of milk mixture as you stir continuously. Add the cornstarch and whisk until smooth.

Heat the mixture over medium heat and stir constantly until the mixture thickens, about 3 minutes. Stir in the butter. Remove from heat.

Immediately pour the filling into the prepared pie shell. Cover the filling with plastic wrap, making sure the plastic wrap is touching the filling to prevent a skin filming. Refrigerate for 1 hour or until firm.

Spread the whipped cream over the filling. Dust lightly with cinnamon.

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Profile photo of Linda Lou

Linda Lou on 3.15.2015

I tried this recipe for Pi Day yesterday. It was amazing and so glad I picked it out. Have to admit I used a store-bought crust but it didn’t take away from the chocolate or chai flavors. The texture and taste was on the lighter side, not real heavy.

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