Chai Cream Pie

The subtle flavors of chai tea blend beautifully in a creamy pie filling. It's so easy with refrigerated pie crust.

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  • prep time 25 min
  • total time 2 hr 50 min
  • ingredients 9
  • servings 8
 

Ingredients

Crust

1
box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1
cup water
1
package (1.1 oz) chai tea latte mix
1
bag (10 1/2 oz) miniature marshmallows (6 cups)
1
tablespoon butter or margarine
2
tablespoons caramel-flavored sundae syrup
1 1/2
cups whipping cream
1/4
cup chopped pecans
Shaved chocolate

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes or until completely cool.
  • 2 In 3-quart saucepan, heat water to boiling over high heat. Stir in chai mix; reduce heat to low. Using wire whisk, stir in marshmallows and butter. Continue stirring just until marshmallows are melted. Stir in caramel syrup. Refrigerate about 30 minutes or until cool and thickened.
  • 3 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside 1 cup whipped cream. Fold remaining whipped cream into cooled filling. Pour into cooled pie crust. Sprinkle with pecans. Cover; refrigerate about 2 hours or until filling is set. Garnish with reserved whipped cream and shaved chocolate. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes or until completely cool.
  • 2 In 3-quart saucepan, heat water to boiling over high heat. Stir in chai mix; reduce heat to low. Using wire whisk, stir in marshmallows and butter. Continue stirring just until marshmallows are melted. Stir in caramel syrup. Refrigerate about 30 minutes or until cool and thickened.
  • 3 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside 1 cup whipped cream. Fold remaining whipped cream into cooled filling. Pour into cooled pie crust. Sprinkle with pecans. Cover; refrigerate about 2 hours or until filling is set. Garnish with reserved whipped cream and shaved chocolate. Cover and refrigerate any remaining pie.

EXPERT TIPS

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Expert Tips

Chai tea mix comes in an assortment of flavors. We tested the recipe with black tea, honey, vanilla & spices.

Don't like nuts? Feel free to leave them out.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
55mg
55%;
Sodium
230mg
230%;
Total Carbohydrate
50g
50%
(Dietary Fiber
0g
0%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.