Mini Chai Pie: Spiced Custard Desserts

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Autumn’s bounty has been harvested, and we’re ready to celebrate with gratitude! Let the gatherings begin, and may there be plenty of pie. Forget the debate over pumpkin versus sweet potato. This chai-spiced, delectable, vegan custard tart is proof you can have your favorite cozy beverage and eat it, too.

We found the idea of a Chai Pie too tantalizing to ignore, and not just because ‘chai’ rhymes with ‘pie’. The silky smooth, rich filling of this barely-baked treat achieves its silky texture not with eggs and cream, but with the smooth combination of silken tofu and coconut milk.

Our ORGANIC INDIA Psyllium Pre & Probiotic Fiber lends added structure, while our Tulsi Chai Teas infuse that signature sweet-spicy and bold warmth we love. Both our Tulsi Turmeric Chai and our Tulsi Masala Chai work beautifully in the blend. Each offers its own distinct notes while delivering warm chai flavor, and whichever variety you choose, the sublime results come with distinct wellness benefits worth relishing.

Ingredients with Function and Flavor

Our classic Tulsi Masala Chai offers a blissful blend of nourishing spices—cinnamon, ginger, cardamom, pepper, clove, and nutmeg. Our unique “remix’, Tulsi Turmeric Chai, features that same beloved spice blend but with the added earthy glow of golden Turmeric and relaxing shine of adaptogen Tulsi.

Adding our ORGANIC INDIA Psyllium Pre & Probiotic Fiber does more than add structural support to this delightfully rustic dessert. Containing natural prebiotic Psyllium, 2 billion CFU per daily dose of gut-healthy probiotics, and classic Ayurvedic tri-herb Triphala, this 5-in-1 purifying powder supports your body with healthy digestion, detoxification, and cleansing while upping fiber intake.  Both our Cinnamon Spice and Original varieties are a superb fit, especially with the inclusion of our Ceylon Cinnamon, an aid in healthy sugar metabolism and a powerhouse in its own right. 

With its simple, press-in crust made from Medjool dates, oats, cacao powder, and nuts and just a half cup of pure maple syrup in the filling, this deceptively decadent pie is refined sugar free and flavor-full. With a joyful but busy season upon us, the wellness perks stemming from the supreme, clean ingredients are more than welcome. Best of all, the ultimate delicious result makes it all the easier to relax and enjoy.

Mini Chai Pie

1 pie/5-6 mini pies or 1 whole pie//8-10 slices

Ingredients:

For the crust:

• 1 Cup Medjool dates, pitted and soaked 10 minutes in warm water
• 1 ½ Cups oats (whole or quick)
• ½ Cup walnuts, pecans, or other nuts of choice
• 1/3 Cup cacao powder
• ½ Teaspoon ORGANIC INDIA Ceylon Cinnamon (2 caps, twisted open)
• Pinch salt

For the filling:

• 1 13.5-ounce can full fat coconut milk
• 8 ORGANIC INDIA Tulsi Masala Chai OR Tulsi Turmeric Chai Tea bags
• 16-ounces firm silken tofu, excess liquid drained
• ½ Cup pure maple syrup
• 1 Teaspoon ORGANIC INDIA Ceylon Cinnamon (4 caps, twisted open)
• 1 Teaspoon grated or minced ginger
• 2 Tablespoons ORGANIC INDIA Psyllium Pre & Probiotic Fiber (Cinnamon Spice or Original)

To serve:

• Coconut whipped cream
• Ceylon Cinnamon (2 caps, twisted open)

Method:

1. Prepare the crust. Place all the crust ingredients in the bowl of a food processor and process until mixed and crumbly but beginning to clump together. Pause to scrape down the sides as needed. 
2. Prepare a tart pan, or set of mini pans, with a removable base by placing a round of parchment in the bottom. Press the crust evenly along the bottom of the pan and up the sides. (This recipe also works with a regular pie pan, but the removable bottoms of tart pans make it easier to serve.) 
3. Place the pan with crust in the fridge while moving on to the next steps.
4. Preheat the oven to 350 F. 
5. While the oven preheats, prepare the filling:  In a saucepan, warm the coconut milk on low heat. Add the ORGANIC INDIA Tulsi Masala Chai or Tulsi Turmeric Chai Tea bags to the warm milk. Cover and let steep for at least 5 minutes. When ready to remove the tea bags, give them a gentle squeeze to get the most of the flavor infusion.
6. Pour the infused coconut milk and remaining filling ingredients in a high speed blender and blend until smooth.
7. Carefully pour the mixture into the pie or tart pan(s). You can add the filling up to the top or just under. Place on a baking sheet and bake in the oven for 12-15 minutes or until the center is more set and the top appears lightly firm. Move to the refrigerator and chill at least 4 hours, optimally overnight.
8. Use a sharp knife and offset spatula to serve, topped with a generous dollop of coconut whip and a sprinkle of cinnamon.

Pair your chai pie with chai sips, too, with this Apple Chai Latte with Holy Basil, Golden Chai Latte with Tulsi Turmeric Chai or Classic Chai Tea Latte with Tulsi.

Seeking more wellness-infused pies? Check out Sweet Potato Pie with Cinnamon Psyllium and Holy Basil Blueberry Pie with Fresh Basil.