Tuesday, 8 October 2013

Pumpkin Chai Cream Pie


This was a crazy idea I had -more as a joke than anything else- that Laura insisted that I follow through with and actually make. So, I did.

And here it is...

What you will need:
  • DavidsTea Pumpkin Chai (3 tblsp)
  • 1 Large tea bag
  • 3 cups of milk (I use 1%)
  • One pack of vanilla pudding/pie mix
  • One graham cracker crust (I got pre-made, because I'm lazy. Do what you like)
  • Nutmeg and/or cinnamon
  • Whipped cream (if that's how you roll)

Simmer the tea in the milk on medium heat for a good five to ten minutes. When this is done, strain. 

And for the love of the gods DO NOT strain with the infuser like I did... tightly woven metal infusers and milk just do not mix and eventually just get clogged. 

Use a large tea bag! If you don't have a large tea bag, use a couple on small ones.
DO NOT do this

After you have removed the tea bag, it's time to add the pudding mix!! 
Do not worry about the milk not looking dark enough to have enough flavour, it will enhance ten-fold once it is finished.

Follow the pudding directions: Just dump it in, then stir stir stir.... add a wee pinch of nutmeg... stir stir... Keep stirring until it starts to boil, then take it off the heat. Let it sit for five minutes, stirring twice in that time.

Then you pour it into your crust and slap that baby in the fridge to cool.... right after you sprinkle it with a conservative amount of cinnamon/nutmeg, that is. ;)
Now, you have to be patient...


It sucks, right?! COOL FASTER!
I watched Brave to help the time pass by.  (You might want to wait a bit longer than that though. Roughly 3 hours should make it nice and cool)

And then, you're waiting pays off...

Looks just like pumpkin pie... TASTES BETTER

Go make some. NOW!


Happy... steepy-pie-making!


Update: Chris really likes the pie!! Score one for tea!

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