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Chai Cream Pie


  • 1 recipe pie crust

  • 2 cups milk

  • 2 chai tea bags

  • ½ cup sugar

  • ¼ cup cornstarch + 2 tablespoons

  • ½ teaspoon salt

  • 2 eggs

  • 2 tablespoons butter

  • 1 teaspoon vanilla

  • 1 cup whipped cream

  • Optional: Chai Spice or cinnamon to sprinkle


1. Preheat oven to 375 degrees.

2. Roll pie dough to desired size. Place into pie plate and flute or crimp edges. Prick crust with fork. Place in freezer for 10 minutes. Remove from freezer, line with parchment and pie weights and bake for 15 minutes. Remove weights and bake for an additional 10 minutes or until browned. Set aside to cool.

3. Heat milk in a saucepan over medium low heat until hot. Remove from heat and add tea bag. Cover and let steep for 15 minutes.

4. Combine eggs, salt, cornstarch and sugar in a medium bowl. Set aside.

5. Remove tea bags from milk and return to a scald.

6. Gradually add the milk mixture to the egg mixture, SLOWLY, whisking continuously. Once combined, return to the saucepan over medium heat and cook until thickened, stirring continuously. Remove from heat and stir in butter and vanilla.

7. Cool slightly. Place mixture into pie shell and cover surface with plastic wrap. Chill for at least 3 hours to overnight.

8. Top with whipped cream and chai spice.


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