Delicious Living

Chai Custard Pie

This is a light but decadent dessert that also works well as a breakfast treat. The chai flavors in the pie and cream leave a delicious taste that lingers in your mouth. If you use different flours, the weight may vary. The almond cream can be made ahead and left at room temperature until pie cools.  Also, you can use other types of nuts but adjust the amount of chai to get to the right consistency.

Recipe Yield: 
8 servings
Recipe Ingredient Details: 
1 cup unsweetened Bhakti Chai concentrate
3/4 cup milk
3 eggs
1/4 cup maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup (about 2 ounce) quinoa flour (or 2 1/4 ounce gluten-free all-purpose flour, such as King Arthur Flour brand, or regular all-purpose flour)
Pinch of salt
3/4 cup (3-7/8 ounce) sliced almonds, lightly toasted
1 tablespoon maple syrup
3 tablespoons - 1/4 cup unsweetened Bhakti Chai concentrate
Pinch of salt
¼ cup (2-7/8 ounce) chopped toasted pecans
1-2 tablespoons medium chocolate curls or grated chocolate or mini chocolate chips
Recipe Instructions: 
Preheat oven to 350° degrees. Grease bottom and sides of 9-inch glass pie pan.
Place pie ingredients into a blender and process until smooth.
Pour pie mixture into pie pan and bake on lowest rack for approximately 50 minutes to 1 hour or until a knife inserted comes out clean. Remove from heat and chill in the fridge.
Make the almond cream: place almonds into food processor and process until smooth, scraping as needed. Add maple syrup and process. Then add 3 tablespoons Bhakti Chai, and salt and process. If the cream is still too thick, add up to 1 tablespoon more chai.
Spread almond cream over pie, when the pie is cool to the touch. Place in refrigerator and cool until topping is firm.
Sprinkle pecans and dark chocolate over pie and serve.
Recipe Additional Notes: 

PER SERVING: 150 cal, 6g fat (3g mono, 1g poly, 2g sat), 71mg chol, 75mg sodium, 18carb, (2g fiber, 10g sugars), 5g protein

We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.