We love how chai’s warm spices transform a simple pie into a cozy treat that captures the essence of Indian tea culture right in your kitchen. Blending cardamom, cinnamon, and ginger with creamy filling, this recipe offers a fresh twist on classic desserts that we’ll guarantee becomes your new favorite.
As food enthusiasts, we’re excited to share our take on this fusion delight, perfect for fall gatherings or a comforting weeknight bake. It’s not just pie—it’s a flavorful adventure that brings global flavors home.
Ingredients
We love how the aromatic spices in our Chai Pie recipe transform simple ingredients into a warm, spiced delight that captures the essence of Indian chai in every bite. Let’s break down the key components for this cozy dessert, ensuring you have everything ready for a seamless baking experience.
For the Crust
To create a buttery, flaky base that complements the spicy filling, gather these ingredients. We recommend using cold butter for the best texture.
- 1 ½ cups all-purpose flour: Sift it first for a lighter crust.
- ½ cup unsalted butter: Cut into small cubes and chill until use.
- ¼ cup granulated sugar: Adds a subtle sweetness to balance the spices.
- ¼ teaspoon salt: Enhances the flavors without overpowering.
- 3-4 tablespoons ice water: Add gradually to form the dough.
For the Filling
This is where the magic happens—our chai-inspired filling blends creamy custard with bold spices like cardamom, cinnamon, and ginger for a fragrant, comforting profile that evokes fall vibes.
- 2 cups whole milk: Heat it gently to infuse the spices.
- 3 large eggs: Whisk thoroughly for a smooth, creamy texture.
- ¾ cup granulated sugar: Provides the perfect sweetness to highlight the chai notes.
- 1 tablespoon loose chai tea leaves or 2 chai tea bags: Steep in the milk for authentic flavor.
- 1 teaspoon ground cardamom: Freshly ground if possible, for a pungent aroma.
- 1 teaspoon ground cinnamon: Adds warmth and depth.
- ½ teaspoon ground ginger: Offers a zesty kick.
- ¼ teaspoon ground cloves: Use sparingly for a hint of earthiness.
- 1 teaspoon vanilla extract: Stir in for added richness.
Equipment Needed
Before we dive into preparing our aromatic Chai Pie, let’s ensure we have the right tools on hand to make the process smooth and efficient. Gathering this equipment will help us achieve that flaky crust and perfectly spiced filling with ease.
- Pie Dish: A 9-inch ceramic or metal pie dish is crucial for even baking and holding the pie’s shape as the chai-spiced filling sets.
- Mixing Bowls: We need at least two medium-sized stainless steel or glass mixing bowls—one for combining dry ingredients like flour and spices, and another for whisking wet components such as eggs and milk.
- Rolling Pin: A wooden or silicone rolling pin allows us to roll out the pie crust dough evenly, ensuring a uniform base that complements the bold flavors of cardamom and cinnamon.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so use a set of standard dry and liquid measuring cups along with spoons to portion ingredients like sugar and spices precisely.
- Whisk: A medium-sized wire whisk helps incorporate air into the custard filling, blending the chai tea and eggs smoothly for a creamy texture.
- Pastry Cutter or Fork: For cutting butter into the flour for the crust, a pastry cutter works best, but a fork can substitute to create that ideal crumbly dough.
- Oven: A standard oven preheated to 375°F is essential for baking the pie to golden perfection, allowing the spices to infuse and develop their warm aroma.
- Spatula: A heat-resistant silicone spatula is useful for scraping down bowls and transferring the filling without waste, ensuring every bit of our spiced mixture makes it into the pie.
Instructions
Now that we have gathered our ingredients and essential equipment, let’s walk through the steps to create our flavorful Chai Pie. We’ll use active techniques to blend aromatic spices and creamy elements for a dessert that evokes the warmth of Indian tea in every bite.
Prepare the Dough
To start, we combine the dry ingredients in a large mixing bowl: 2 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar. This base ensures a flaky crust that complements the bold chai flavors. Next, we cut in 1/2 cup (1 stick) cold unsalted butter, cubed, using a pastry cutter or fork until the mixture resembles coarse crumbs—this step is crucial for achieving that tender texture we love.
Once the butter is incorporated, we gradually add 4-6 tablespoons ice water, one tablespoon at a time, mixing with a fork until the dough just comes together without being sticky. We shape the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and preventing shrinkage during baking.
Make the Chai Filling
We begin by brewing a strong chai base to infuse our filling with authentic spices. In a medium saucepan, we heat 2 cups whole milk and 4 chai tea bags over medium heat, bringing it to a gentle simmer for 5 minutes to extract the rich notes of cardamom, cinnamon, and ginger—imagine the intoxicating aroma filling your kitchen.
After removing the tea bags, we whisk in 3 large eggs, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, and 1/4 teaspoon ground ginger until smooth and creamy. For added depth, we stir in 1/2 cup heavy cream to create a custard that promises a silky, comforting mouthfeel with every spoonful of the finished pie.
Assemble the Pie
With the dough chilled and filling ready, we flour our work surface and roll out the dough into a 12-inch circle using a rolling pin, aiming for about 1/8-inch thickness to fit our 9-inch pie dish perfectly. We carefully transfer the dough to the pie dish, pressing it gently against the bottom and sides, then trim any excess edges for a neat finish.
Next, we pour the chai filling into the prepared crust, ensuring it’s evenly distributed to capture the harmonious blend of spices. For a professional touch, we crimp the edges of the dough with our fingers or a fork, creating a decorative border that seals in the flavors and adds visual appeal to our Chai Pie.
Bake the Pie
We preheat our oven to 375°F to achieve that golden perfection. Once ready, we place the assembled pie on the middle rack and bake for 45-50 minutes, or until the filling is set with a slight jiggle in the center and the crust turns a beautiful golden brown—watch for the enticing scent of spices wafting through your home.
To prevent overbrowning, we cover the edges with foil after the first 25 minutes. After baking, we let the pie cool on a wire rack for at least 2 hours before slicing, allowing the flavors to meld and the custard to firm up for the best texture.
Make-Ahead Instructions
One of the beauties of our Chai Pie recipe is its flexibility for planning ahead, allowing us to enjoy that warm, aromatic blend of chai spices like cardamom, cinnamon, and ginger without last-minute rush. Below, we break down the steps to prepare components in advance, ensuring the pie retains its flaky crust and creamy custard texture for effortless entertaining.
Preparing the Dough Ahead
We recommend making the pie dough up to 2 days in advance for optimal flakiness. Start by following our step-by-step instructions from the earlier section: combine the dry ingredients, cut in the cold butter, and form the dough. Once mixed, wrap the dough tightly in plastic wrap and refrigerate it. This chilling process helps the butter solidify, enhancing the layers in the crust. If we need to extend storage, freeze the wrapped dough for up to 3 months—simply thaw it in the refrigerator overnight before rolling it out.
Making the Filling in Advance
The chai filling, with its rich custard base infused with bold spices, can be prepared ahead to let flavors meld beautifully. Brew the strong chai tea as directed, then whisk in the eggs, sugar, and spices to create the mixture. Transfer the filling to an airtight container and refrigerate it for up to 24 hours. This step allows the chai spices to intensify, evoking even more comforting fall vibes. Avoid freezing the filling, as it may affect the custard’s smooth consistency when baked.
Assembling the Pie Ahead of Time
For a semi-prepared pie, we can assemble the crust and filling up to 1 day before baking. Roll out the dough, fit it into the pie dish, and pour in the refrigerated filling. Cover the assembled pie loosely with plastic wrap and refrigerate it unbaked. When ready, bake directly from the fridge, adding 5–10 minutes to the original baking time to account for the chill. This method keeps the pie’s structure intact while preserving that irresistible spiced aroma.
Storage and Reheating Tips
If we’ve baked the pie fully, let it cool completely before storing. Refrigerate the baked pie in an airtight container for up to 3 days to maintain its creamy texture and prevent sogginess. For longer storage, freeze the cooled pie (wrapped in foil and placed in a freezer-safe bag) for up to 2 months—just thaw it in the refrigerator overnight and reheat in a 350°F oven for 15–20 minutes until warmed through.
| Component | Storage Method | Duration | Key Tips |
|---|---|---|---|
| Pie Dough | Refrigerate | Up to 2 days | Wrap tightly to avoid drying |
| Pie Dough | Freeze | Up to 3 months | Thaw slowly in fridge |
| Filling | Refrigerate | Up to 24 hours | Use fresh eggs for safety |
| Assembled (Unbaked) Pie | Refrigerate | Up to 1 day | Bake from cold |
| Baked Pie | Refrigerate | Up to 3 days | Cover to retain moisture |
| Baked Pie | Freeze | Up to 2 months | Reheat thoroughly |
Conclusion
We’ve truly enjoyed guiding you through this chai pie adventure, blending warm spices with comforting traditions. It’s a simple way to add global flair to your baking routine and create memorable moments.
Try it for your next gathering—we’re confident it’ll become a favorite that keeps everyone coming back for more.
Frequently Asked Questions
What is Chai Pie?
Chai Pie is a creative dessert that fuses traditional pie with chai spices like cardamom, cinnamon, and ginger, inspired by Indian tea culture. It’s a cozy, flavorful twist on classic desserts, perfect for fall gatherings or weeknight baking, blending creamy custard with warm spices for a comforting treat.
What ingredients are needed for Chai Pie?
For the crust, you’ll need all-purpose flour, unsalted butter, granulated sugar, salt, and ice water. The filling requires whole milk, eggs, sugar, chai tea, and spices like cardamom, cinnamon, and ginger. Using cold butter ensures a flaky texture, transforming simple ingredients into a spiced delight.
What equipment is required to make Chai Pie?
You’ll need a 9-inch pie dish, mixing bowls, a rolling pin, measuring cups and spoons, a whisk, and a pastry cutter or fork. Preheat your oven to 375°F for baking, and use a heat-resistant spatula for handling the filling to achieve golden perfection.
How do I make Chai Pie?
Start by preparing the dough: mix dry ingredients, cut in cold butter, and chill. Brew a strong chai base, then whisk in eggs, sugar, and spices for the filling. Roll out the dough, fit it into a pie dish, add the filling, and bake at 375°F. Cool before serving to prevent overbrowning and ensure a creamy texture.
Can I prepare Chai Pie in advance?
Yes, make the dough up to 2 days ahead and refrigerate or freeze it for flakiness. Prepare the filling in advance and refrigerate for up to 24 hours to let flavors meld. You can assemble the unbaked pie and chill it for up to 1 day before baking, making it ideal for planning ahead.
How should I store Chai Pie?
For baked pie, cool completely then refrigerate in an airtight container for up to 3 days; reheat gently in the oven. For unbaked pie, refrigerate for up to 1 day or freeze for up to a month, thawing before baking. This keeps the creamy texture and spiced aroma fresh for later enjoyment.