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Cinnamon Chai Cream Pie

Cinnamon Chai Cream Pie is the perfect holiday dessert! Rich cinnamon pudding sits on a hazelnut crust, with fluffy chai whipped cream on top. Delicious!

light chai wipped cream over cinnamon pudding pie with crushed hazelnut crust

It’s too early to utter the word holiday, to think about stocking stuffers, or heaven forbid, hum White Christmas in public (or on the internet) for fear of someone wiping out their make shift voodoo doll and lighting you on fire. There’s something about the thought of “the holidays” before Black Friday that just sets some people off.

I can’t blame them, seeing red and green decked aisles in August really puts a sour taste in my mouth. But, personally, I start thinking about the holidays as early as mid July. It’s not that I want to skip down the aisles of those stores filling my cart with more holiday decorations.

Nope, its the little trinkets I find here and there that I know will make someone smile come Christmas morning. I don’t tell anyone. I just sneak them in and hide them away.

Cinnamon Chai Cream Pie \\ PassTheSushi.com

But something changed in the air last week, and I found myself singing out load (in the privacy of my own home) to one or two new albums I had to add to my holiday collection as I started to day dream about mistletoe and perfect bows.

I wont add the holiday music to my MP3 player for a few more weeks – I promise. But for those of us who get into it – don’t hate us for it. As long as I’m not shoving my jingle jangle down your throat, let me have my holiday mojo as long as I want it in my own home or car without fear of persecution.

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slice missing from the cinnamon chai pie

Now, what would the holidays (or maybe just a Thursday in November) be without cinnamon chai cream pie to get us through?

light chai wipped cream over cinnamon pudding pie with crushed hazelnut crust

Cinnamon Chai Cream Pie

Yield: 1 pie
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 4 hours
Total Time: 5 hours

This is a delightful pie with a smooth cinnamon pudding over a crisp hazelnut crust topped with a light chai whipped cream for when you want something that isn't a traditional dessert but still has all the seasonal flavors.

Ingredients

For the Hazelnut Crust:

  • 1/2 cup hazelnuts, toasted and finely chopped
  • 1/2 cup almonds, toasted and finely chopped
  • 3/4 cup graham crackers, crushed
  • 3 tbsp brown sugar
  • 4 tbsp butter, melted

For the Cinnamon Pudding:

  • 3 tbsp cornstarch
  • 3/4 cup brown sugar (or turbinado sugar)
  • 3 cups milk
  • 2 eggs, beaten and in a medium bowl
  • 1/2 teas cinnamon
  • 1 tbsp butter
  • 1 1/2 teas pure vanilla extract

For the Chai Whipped Cream:

  • 1 Cup heavy whipping cream, chilled
  • 3/4 cup Chai liquid concentrate (sweetened), chilled

Instructions

  1. Make the Crust:
  2. Heat oven to 350 degrees F. 
  3. Place nuts on a baking sheet and toast for about 10 minutes, checking often. 
  4. Remove from oven and allow to cool and remove the skins from the hazelnuts.
  5. Finely chop the hazelnuts and almonds. 
  6. Place the graham crackers in a resealable bag, and crush into fine crumbs (In other words, go to town with a rolling pin – just don’t pop the bag).  
  7. In a medium bowl, mix the graham cracker crumbs, chopped nuts, brown sugar, and melted butter until well combined. 
  8. Press the mixture firmly into the bottom and sides of a spring-form pan using your fingers or the bottom of a glass. 
  9. Bake for 12 minutes, or until golden.  
  10. Remove from oven and let cool.

Make the Cinnamon Pudding

  1. In a heavy bottom medium saucepan, mix the cornstarch and brown sugar. 
  2. Gradually add the milk and cook over medium heat until bubbly, stirring constantly. 
  3. Cook and stir for 2 more minutes and remove from heat. 
  4. Add the cinnamon and stir.  In the bowl you have set aside with your eggs in it, gradually add one cup of the milk mixture. 
  5. Pour the egg mixture back into the milk mixture in the saucepan. 
  6. Cook the pudding until almost bubbly, but don’t allow to boil. 
  7. Reduce heat and cook for 2 more minutes, then remove from heat. 
  8. Add the butter and vanilla, and stir. 
  9. Pour the pudding into the pie crust, and place in the freezer for a couple of hours, until frozen through.

Make the Chai Whipped Cream

  1. Place the cream, chai concentrate, mixer bowl, and whisk in the freezer for at least 10 minutes before you are ready to make the whipped cream layer.
  2. Remove from freezer and pour the heavy cream into the cold mixer bowl, add the Chai concentrate, and mix on high speed until cream is whipped into soft peaks. 
  3. Spread the whipped cream over the layer of pudding. 
  4. Sprinkle with toasted hazelnuts.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 341mgSodium: 247mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 15g

Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.

Skillet Rosemary Chicken and Potatoes \\ PassTheSushi.com
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Darci

Friday 9th of October 2015

Kim, I'm making the whip cream, but it's not getting as fluffy as I'd like. It seems a little runny. What am I doing wrong?

Kita

Monday 26th of October 2015

Hi Darci,

I am sorry, I was traveling and am just now seeing this. Were you able to make the whipped cream work for you?

Dionne Baldwin

Tuesday 26th of November 2013

I think I just found this year's Pass the Sushi holiday recipe! :D I'm ok with the jingle jangle when people are celebrating, but I don't care for the stores trying to rush me. At my house, I keep at least one piece of Christmas out all year. Just because I can. And I've had my Christmas scented candles out for two weeks and my wreath up too! Bring it on. I'm ready for "Merry"!

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