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Chai Cream Pie

(6)

1 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 12g 62% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 230mg; 10%
Total Carbohydrate: 50g; 17%
Dietary Fiber 0g 0% Sugars 27g
Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 0%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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