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.
Place nuts on a baking sheet and toast for about 10 minutes, checking often.
Remove from oven and allow to cool and remove the skins from the hazelnuts.
Finely chop the hazelnuts and almonds.
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).
In a medium bowl, mix the graham cracker crumbs, chopped nuts, brown sugar, and melted butter until well combined.
Press the mixture firmly into the bottom and sides of a spring-form pan using your fingers or the bottom of a glass.
Bake for 12 minutes, or until golden.
Remove from oven and let cool.
Make the Cinnamon Pudding
In a heavy bottom medium saucepan, mix the cornstarch and brown sugar.
Gradually add the milk and cook over medium heat until bubbly, stirring constantly.
Cook and stir for 2 more minutes and remove from heat.
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.
Pour the egg mixture back into the milk mixture in the saucepan.
Cook the pudding until almost bubbly, but don’t allow to boil.
Reduce heat and cook for 2 more minutes, then remove from heat.
Add the butter and vanilla, and stir.
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
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.
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.
Spread the whipped cream over the layer of pudding.
Sprinkle with toasted hazelnuts.
Notes
Store leftovers in freezer, allowing to thaw at least 20 minutes before serving.From: Sprinkled with Flour