The Pioneer Woman Tasty Kitchen
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Cinnamon Chai Cream Pie

3.67 Mitt(s) 3 Rating(s)3 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 53 votes, average: 3.67 out of 5

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Level: Intermediate

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Description

A hazelnut-almond crust, filled with frozen, homemade cinnamon pudding and topped with Chai infused whipped cream.

Ingredients

  • FOR THE CRUST:
  • ½ cups Hazelnuts, Toasted And Finely Chopped Plus A Few Extra Whole Ones For Garnish
  • ½ cups Almonds, Toasted And Finely Chopped
  • ¾ cups Graham Crackers (crushed)
  • 3 Tablespoons Brown Sugar
  • 4 Tablespoons Butter, Melted
  • _____
  • FOR THE FILLING:
  • 3 Tablespoons Cornstarch
  • ¾ cups Brown Sugar
  • 3 cups Milk
  • ½ teaspoons Cinnamon
  • 2 whole Eggs, Beaten
  • 1 Tablespoon Butter
  • 1-½ teaspoon Pure Vanilla Extract
  • _____
  • FOR THE WHIPPED CREAM:
  • ¾ cups Liquid Chai Concentrate, Chilled
  • 1 cup Heavy Whipping Cream, Chilled
  • 1 piece Chocolate, Shaved

Preparation

Heat oven to 350F. Place nuts on a baking sheet and toast for about 10 minutes. Remove from oven and allow to cool. Once you are able to handle them, remove the skins from the hazelnuts. Finely chop the hazelnuts and almonds. Place the graham crackers in a resealable bag, and crush into fine crumbs.

In a medium bowl, mix the graham cracker crumbs, chopped nuts, brown sugar, and melted butter until well combined. Press the mixture firmly into the bottom and sides of a Springform pan. Bake at 350F for 12 minutes, or until golden. Remove from oven and let cool.

In a heavy bottom medium saucepan, mix the cornstarch and brown sugar. Gradually add the milk and cook over medium heat until bubbly, stirring constantly. Cook and stir for 2 more minutes and remove from heat. Add the cinnamon and stir. Gradually add one cup of the milk mixture to the beaten eggs (to temper them). Then pour the egg mixture into the milk mixture in the saucepan. Cook the pudding until almost bubbly, but don’t allow to boil. Reduce heat and cook for 2 more minutes, then remove from heat. Add the butter and vanilla, and stir. Pour the pudding into the cooled pie crust, and place in the freezer for a couple of hours, until frozen through.

Place the cream, chai concentrate, mixer bowl, and whisk in the freezer. Allow everything to chill for about 10 minutes. Pour the heavy cream into the cold mixer bowl, add the Chai concentrate, and mix on high speed until cream is whipped into soft peaks. Spread the whipped cream over the layer of pudding. Sprinkle with toasted hazelnuts and shaved chocolate. Serve and enjoy!

12 Comments

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Shannon on 9.18.2010

Hi again!!

Being a Starbucks addict (and having a sister who is a manager), I’m happy to ramble on again.

The chai concentrate by Tazo is, in fact, what Starbucks uses. However, the Tazo concentrate you can buy at the store is very different than what you get when you buy a Chai latte at Starbucks. The one in the store has much more water in it.

Granted, when Starbucks makes a chai latte, they add water and milk to the concentrate. But I always get mine with no water, and I like the very strong flavor. But I’m really happy to hear that you didn’t have problems with the cream whipping. Can’t wait to do this!

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Amber {Sprinkled With Flour} on 9.17.2010

Hi Everyone,
I used the chai concentrate made by Tazo, my sister-in-law turned me onto this, and I believe it is the same brand that Starbucks uses. I find mine at Walmart and Target. I’m sure any brand would work though. You just want to make sure it is already sweetened, or you will need to sweeten the whipped cream yourself. I had no problems with the cream whipping up, but you do need to be careful not to add too much. The amount I used in the recipe gives a subtle chai flavor, not too strong, but just enough for me. You can also make it sweeter to your tastes if you want, but I found the concentrate was sweetened enough for me. If you have any other questions, I’d be glad to help:)

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megank on 9.17.2010

Just FYI on the chai concentrate.

Starbucks uses the Tazo brand. You can buy it from their, Starbuck’s, website or most grocery stores are carrying that brand now. I know for sure Wal-Mart does. If you buy it from Star you have to purchase I think 3 at a time. (I might have hit a craving phase at some point to know this.)

I would say Tazo is the best, if you like the spicy/peppery flavor. In my opinion, the Oregon Chai is really sweet.

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Shannon on 9.17.2010

So, so creative! Will post a review as soon as I make it.

A suggestion for Chai concentrate would be to go to your local Starbucks (if you are into that sort of thing) and ask for the concentrate they use in their stores. It’s much, much more concentrated than what you can buy in the stores. You could buy a chai latte and just ask for no milk or water. Or, hope that you get a lovely barista who just gives it to you. :)

I say this simply because I am nervous that a more watery concentrate would make it difficult for the heavy cream to whip up. Using the very, very concentrated stuff would mean less water and less of the actual ingredient.

Just a thought. We’ll see what actually happens when I make it. YAY for fall flavors!!

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shanniebananie on 9.16.2010

Will DEF be trying this very soon.

3 Reviews

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pkchoma on 10.6.2013

Mine didn’t set up properly either. Flavor was good though

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nerdycool on 10.17.2010

I’m not sure where I went wrong, but my pudding never really set. It was pudding-like when it came off the stove, and hours later when I went to cut into it (straight out of the freezer), the pudding layer was liquidy. It tasted good though. Just not sure I’ll make it again.

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jessmarie on 10.15.2010

This was delicious! I made all three steps several days apart, just when I had time. I didn’t have hazelnuts, so used extra almonds to make up the difference, and I don’t have a Springform pan so just used a regular pie pan. It turned out great, even with all these modifications, looked beautiful on the plate, and got rave reviews! A nice, light dessert with yummy autumn-ish flavors. I would love to try this with the hazelnuts next time!

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