Chai Spiced Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the Chai Spiced Filling:</li><li class="ingredients-single-item">475ml whole milk</li><li class="ingredients-single-item">4 whole black tea bags (or 4 tsp loose leaf black tea)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground allspice</li><li class="ingredients-single-item">1/8 tsp freshly ground black pepper</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">60g unsalted butter, at room temperature</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">240ml heavy cream</li><li class="ingredients-single-item">25g powdered sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flaky layers in your crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle the ice-cold water over the mixture one tablespoon at a time, gently tossing with a fork after each addition. Add just enough water until the dough begins to come together when squeezed in your hand. Too much water will make your crust tough, while too little will cause it to crumble.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and shape it into a disc without overworking it. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. This resting period allows the gluten to relax and the butter to firm up, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll the chilled dough on a floured surface to about 3mm thickness and a diameter of about 30cm. Carefully transfer it to your pie dish, gently pressing it into the corners without stretching. Trim any excess dough, leaving about 1cm overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is golden brown. This pre-baking ensures your crust won't become soggy from the custard filling. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, heat the milk in a medium saucepan until it just begins to simmer around the edges (don't boil). Remove from heat, add the tea bags, and all the spices. Cover and let steep for 15 minutes to infuse the milk with those beautiful chai flavors. The longer steeping time allows the milk to extract maximum flavor from the tea and spices.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a heatproof bowl, whisk together the sugar and egg yolks until pale and slightly thickened. This process, called "blanching," helps create a silky texture in your final custard. Whisk in the cornstarch and salt until no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove the tea bags from the milk mixture and strain the spiced milk through a fine-mesh sieve. Gradually whisk about 120ml of the warm milk mixture into the egg mixture to temper the eggs (this prevents them from scrambling). Then gradually whisk the tempered egg mixture back into the remaining milk in the saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium heat, whisking constantly, until it thickens and begins to bubble, about 5-7 minutes. You'll notice a significant change in consistency – it should coat the back of a spoon and a line drawn through it with your finger should hold its shape. Continue to cook for 1 minute more after it begins to bubble.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and whisk in the vanilla extract and butter until fully incorporated. The butter enriches the custard and gives it a glossy finish. Pour the hot custard into the cooled pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming and refrigerate until completely set, at least 4 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, prepare the topping by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, which can turn your cream grainy or buttery. Spread or pipe the whipped cream over the chilled pie and dust lightly with ground cinnamon.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the cleanest slices, dip your knife in hot water and wipe it dry between cuts. Serve chilled, and store any leftovers covered in the refrigerator for up to 3 days. The flavors will continue to develop and meld, making this pie even more delicious the day after baking!</li></ol>