Cooking with FOX 7: Chai Spiced Pie

Olivia Hayden with Whole Planet Foundation shares a recipe.


  • 1½ cups graham crackers, pulverized
  • 1T granulated sugar
  • 1T cornstarch
  • 1 pinch of salt
  • 4T unsalted butter, melted and cooled
  • 1 large egg white


  • 3 C whole milk
  • ⅔ cup granulated sugar, divided
  • 1T powdered ginger
  • 1/4t. garam masala
  • 1T cardamom
  • 1 teaspoon whole cloves
  • pinch of salt
  • 2 cinnamon sticks, broken in half
  • 2 black tea bags
  • ¼ cup cornstarch
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Cinnamon for dusting

1.     Preheat oven to 350 F. Grease a 9-inch pie plate with cooking spray or butter and set aside.
2.     To make the crust, stir together graham cracker crumbs, sugar, cornstarch, salt, butter and egg white until combined. Pour into pie plate and press down onto the bottom and up the sides of the plate. Bake until lightly golden brown around the edges, about 10 to 12 minutes. Remove from the oven and allow to cool completely.
3.     For the custard, combine milk, ⅓ cup sugar, ginger, cardamom, cloves, salt and cinnamon sticks and set over medium heat. Bring to a boil and remove from the heat. Add in the teabags, cover and let steep for about 20 minutes, stirring occasionally.
4.     Drain the mixture into a large bowl, through a fine mesh strainer. Discard spices and teabags, and pour the milk back into the saucepan. Return to medium heat and bring to a simmer. In a medium bowl, whisk together the remaining ⅓ cup sugar, ¼ cup cornstarch, and eggs. Very slowly whisk in the warmed milk into the egg mixture, until all the milk has been added. Return the mixture to the saucepan and cook over medium heat until thick, about 8 to 10 minutes. Remove from heat; add butter, vanilla, cinnamon and nutmeg, stirring until butter melts.
5.     Place the pan in a large ice-filled bowl, stirring often, for about 10 minutes, until the mixture comes to room temperature. Pour the custard into the cooled pie crust and cover with plastic wrap, making sure it touches the surface directly. Chill until set, for about 4 hours, or overnight.
6.     To make the whipped topping, beat the cream, sugar, and vanilla on high until soft peaks form. Slice the pie and serve with a dollop of cream and a dusting of ground cinnamon. Leftovers can be stored in the fridge for up to 3 days. Enjoy!