Black Bottom Chai Cream Pie
Black Bottom Chai Cream Pie requires around 12 hours and 40 minutes from start to finish. For 58 cents per serving, you get a side dish that serves 8. One portion of this dish contains roughly 4g of protein, 5g of fat, and a total of 176 calories. This recipe from Serious Eats has 140 fans. A mixture of vanillan extract, ground cinnamon, whole milk, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so amazing. Try Black Bottom Vanilla Cream Pie, Black Bottom-Banana Cream Pie, and Black-Bottom Raspberry Cream Pie for similar recipes.
Servings: 8
Ingredients:
1 tablespoon butter, melted
2 chai tea bags
2 cups chocolate wafers, crushed
3 tablespoons corn starch
2 eggs, beaten
2 tablespoons flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoon ground ginger
3/4 cup light brown sugar
1 tablespoon vanilla extract
2 cups whole milk
1 teaspoon ground cardmom
Equipment:
food processor
bowl
oven
sauce pan
whisk
plastic wrap
Cooking instruction summary:
Procedures 1 For the Crust: Place chocolate wafers in food processor, pulse until fine. Transfer wafers to small bowl, fold into butter and flour until well combined. Press mixture into pie plate, covering bottom and both sides. Adjust oven rack to center position and preheat oven to 350°F. Bake empty crust until toasted, 10 to 12 minutes. 2 To Assemble:Combine milk, clove, ginger, cardmom, and cinnamon in heavy saucepan over medium-high heat. Cook until mixture begins to bubble around edges, about 5 minutes. Remove from heat, add tea bags, and let stand for 20 minutes. Remove tea bags, return mixture to heat and cook again until bubbling around the edges, stirring constantly. 3 Whisk together cornstarch, sugar, and eggs in a large bowl. Slowly add the hot milk mixture to sugar mixture, stirring constantly until combined. Transfer chai mixture back to saucepan. Cook stirring constantly until bubbly and thick enough to coat the back of a spoon, about 10 minutes. Remove from heat; stir in butter and vanilla. 4 Allow mixture to cool, stirring occasionally, until thickened to a pudding-like consistency (about 20 minutes). Pour mixture into crust, cover with plastic wrap. Chill until firmly set, preferably overnight.
Step by step:
For the Crust
1. Place chocolate wafers in food processor, pulse until fine.
2. Transfer wafers to small bowl, fold into butter and flour until well combined. Press mixture into pie plate, covering bottom and both sides. Adjust oven rack to center position and preheat oven to 350°F.
3. Bake empty crust until toasted, 10 to 12 minutes.
To Assemble
1. Combine milk, clove, ginger, cardmom, and cinnamon in heavy saucepan over medium-high heat. Cook until mixture begins to bubble around edges, about 5 minutes.
2. Remove from heat, add tea bags, and let stand for 20 minutes.
3. Remove tea bags, return mixture to heat and cook again until bubbling around the edges, stirring constantly.
4. Whisk together cornstarch, sugar, and eggs in a large bowl. Slowly add the hot milk mixture to sugar mixture, stirring constantly until combined.
5. Transfer chai mixture back to saucepan. Cook stirring constantly until bubbly and thick enough to coat the back of a spoon, about 10 minutes.
6. Remove from heat; stir in butter and vanilla.
7. Allow mixture to cool, stirring occasionally, until thickened to a pudding-like consistency (about 20 minutes).
8. Pour mixture into crust, cover with plastic wrap. Chill until firmly set, preferably overnight.
Nutrition Information:
covered percent of daily need
