Chai Sugar Cream Pie

This delicate sugar cream pie is a triple threat of chai flavor. The custard includes the essence of steeped cinnamon sticks, fresh ginger, cardamom pods and whole cloves, plus steeped chai tea bags, and the topping uses ground spices to seal the deal.







Pie Crust

  • 10 Tablespoons Challenge Unsalted Butter, cold
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2-4 Tablespoons ice water

Chai Sugar Cream Pie

  • 3 cups heavy cream
  • 1 cinnamon stick, broken in half
  • 5 whole cloves
  • 5 cardamom pods
  • 1-inch ginger, sliced into coins
  • 3 chai tea bags
  • 1 cup granulated sugar
  • 5 Tablespoons cornstarch
  • ½ teaspoon kosher salt
  • 5 Tablespoons Challenge Unsalted Butter, cubed
  • 1 Tablespoon vanilla extract


  • 2 Tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cardamom
  • 2 Tablespoon Challenge Unsalted Butter, melted


Pie Crust

  • 1

    Cut butter into ½-inch cubes and keep cold in the refrigerator.

  • 2

    In a large bowl, whisk to combine flour and salt. Add butter, toss to coat in flour, then use your fingers or a pastry blender to cut the butter into pea-sized pieces.

  • 3

    Add 2 tablespoons of the cold water mixture and stir until a shaggy dough forms. Bring the dough together with your hands, adding a few more tablespoons of water if still crumbly. Turn dough out onto a floured work surface and pat into a fat disc. Wrap in plastic wrap and refrigerate for at least 1 hour.

  • 4

    On a lightly floured surface, roll out dough into a 12-inch circle. Carefully transfer to a 9-inch pie dish and crimp edges as desired. Use a fork to prick the bottom all over then freeze for at least 30 minutes.

  • 5

    When ready to par-bake the crust, preheat oven to 375°F.

  • 6

    Line the crust with parchment and fill with dried beans or pie weights. Bake for 18-20 minutes, or until edges are light golden brown. Carefully remove the parchment paper and weights and bake another 5-6 minutes until bottom is golden. Cool on a wire rack.

  • 7

    Reduce oven to 325°F.

Chai Sugar Cream Pie

  • 8

    Combine cream, cinnamon stick, cloves, cardamom and ginger in a medium saucepan over medium heat. Bring to a boil and remove from heat. Add tea bags, cover, and steep for 20 minutes.

  • 8

    Drain the mixture into a large bowl, through a fine mesh sieve, and discard spices and tea bags. In a small bowl, whisk together sugar, cornstarch and salt.

  • 10

    Return cream to the saucepan. Whisk in sugar mixture, then add butter. Turn on heat to medium and cook, whisking constantly, until mixture thickens and begins to boil. Cook for 1 more minute, until mixture is thick and bubbly. Remove from heat and stir in vanilla. Transfer to prepared crust and smooth top.

  • 11

    To make the topping, combine sugar, cinnamon, cloves, ginger and cardamom in a small bowl. Drizzle melted butter all over the surface of the pie and sprinkle evenly with spiced sugar mix.

  • 12

    Bake pie for 20-25 minutes, or until center of pie is set and crust is golden brown. Broil for 1-2 minutes, watching closely, to caramelize the top. Let cool completely at room temperature then chill at least 1 hour in the refrigerator before slicing and serving.

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