Chai Cream Pie

Last night I tried this recipe from the May issue of Cooking Light Magazine. It turned out much better than I anticipated, not only because I've never made a cream pie before, but also because I'm very picky about chai-flavored desserts. I love my chai lattes. Anyway, try this recipe, you will not be disappointed!

Chai Cream Pie

8 servings

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) (I used a vanilla wafer pie crust that I made from scratch. It's not hard, but you could also use a store-bought pie crust. Honestly, I can't really imagine this pie with a doughy crust, so I leave this up to you.)
• Cooking spray
• 2 cups 2% reduced-fat milk
• 8 cardamom pods, crushed (If you aren't using pods, one pod is equal to 1/6 teaspoon.)
• 8 whole cloves
• 1 (3-inch) cinnamon stick, broken
• 1 (1/2-inch) piece peeled fresh ginger, crushed
• 1 black tea bag
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 large eggs
• 1 1/2 tablespoons butter, softened
• 1 1/2 cups frozen fat-free whipped topping, thawed (I used the regular Cool Whip. Obviously, use the fat-free if you want, but sometimes it's ok to go for the good stuff ;) )
• 1/8 teaspoon ground cinnamon

1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake the pie crust according to package directions. Cool completely on a wire rack
2. Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180° or until tiny bubbles form around edge.
3. Remove from heat and add the tea bag; cover and let stand for 15 minutes.
4. Strain the mixture through a sieve over a bowl, and discard solids. Return milk mixture to pan, and cook over medium-high heat until the milk reaches 180° or until tiny bubbles form around edge.
5. Combine sugar, cornstarch, salt, and eggs in a large bowl, stirring well. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
6. Place pan in a large ice-filled bowl for 10 minutes or until filling cools, stirring occasionally.
7. Spoon mixture into crust; cover surface with plastic wrap. Chill 3 hours or until set; remove plastic wrap.
8. Top pie with whipped topping; garnish with ground cinnamon.