I have recently taken to drinking Chai Tea rather than lattes when out for hot drinks. I find the richness of flavour and aroma really satisfying, and I also benefit from the reduction in the caffeine (especially in the afternoons and evenings). This led me to consider how I might take this wonderful spicy drink and expand it into a bigger dessert.
The result was Chai Pie. It provides much of the spicy tea experience (though without the tea element). The ginger of the base enhances this and makes for a pleasant after dinner treat (especially when served with a dollop of whipped or extra thick double cream).
Ingredients:
Crust –
- Ground Almonds 300 g
- Butter 150 g
- Ground Ginger 1/2 tsp
Filling –
- Cream Cheese 350 -375 g
- Eggs 2
- Stevia 3 Tbs
- Vanilla Extract 1 tsp
- Turmeric 1 tsp ground
- Cinnamon 1/2 tsp ground plus extra as topping
- Ginger 1/2 tsp ground
- Nutmeg 1/4 tsp ground
- Cloves 1/8 tsp ground
- Cardamom 1/8 tsp ground
- Salt pinch
- Black Pepper pinch ground
Method:
Blitz the nuts in a food processor. Melt butter and stir in the crumbled nuts. Spoon into a standard 8 inch pie pan and press into into side and bottom to form a pie base. Bake for 10 minutes at 160 C/ 350 F in a preheated oven and then set aside.
Increase oven to 200C/400 F. Whip the eggs for about 3 minutes, and then add the sweetener, vanilla, and spices. Mix for an additional 2 minutes. Add the cream cheese and blend for 2 minutes.
Pour mixture into prepared base and place back into 200 C oven. Bake for 20 minutes. Remove from oven and sprinkle with cinnamon. Return to oven and bake for 10 – 15 more minutes. Check the centre with a skewer or tooth pick. If clean, allow to cool thoroughly and then refrigerate, This will insure that it has set well.
Padre