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Chai Coconut Crème Pie

Chai Coconut Crème Pie, from Chai Wallah VT


9” pastry crust (home-made favorite recipe OR store bought / pre-made if preferred) 

For the Filling:

  • 1 can coconut milk (unsweetened) 
  • 1/3 cup + 2 tsp. sugar
  • 1/4 cup cornstarch
  • 1/4 cup half & half 
  • 4 large eggs
  • 1 tsp. vanilla
  • 1 cup shredded coconut 
  • 1 tbsp. Chai spice (fine ground, from  
  • 2 tbsp. butter

For the Topping:

  • 1 cup heavy cream 
  • 2 tbsp. sugar
  • 1/4 tsp. Chai spice (fine ground, from
  • 1/2 tsp. vanilla


Preheat oven to 400F (205C).

Heat up 1/2 cup of the cream with the sugar, when hot (but not boiling) add Chai spice and switch off heat. Add the vanilla and chill until very cold. Add the other 1/2 cup of cream and stir into flavored cream. Keep chilled.

Prick the crust with a fork and bake until golden, then cool completely.

To make the Filling:

Heat up the coconut milk and half & half in a medium saucepan.

Add Chai spice and vanilla.

Switch off heat and steep for 5 minutes, strain and allow to cool a little.

In a bowl mix cornstarch and sugar together, beat in eggs and slowly temper with a little of the Chai flavored milk. Pour the rest in and whisk well.

Return to saucepan and over medium heat bring to the boil, stirring constantly, boil for about a minute or more.

Remove from heat, stir in coconut and butter. Plastic wrap top and chill.

When ready, fill crust, chill and top with Chai flavored whipped cream.

For a Final Touch:

Toast a 1/4 cup of shredded coconut in a pan until brown. Cool. Sprinkle on top of cream topping.