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 Chai-Wallah.com)
- 2 tbsp. butter
For the Topping:
- 1 cup heavy cream
- 2 tbsp. sugar
- 1/4 tsp. Chai spice (fine ground, from ChaiWallahVT.com)
- 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.