For a spicy autumn twist on a classic cream pie, this Masala Chai Cream Pie blends the comforting warmth of chai with a smooth, custardy filling for a familiar yet exciting dessert. The foundation is a flaky, all-butter orange-zest pie crust brightened with a touch of orange juice. That citrusy, aromatic crust pairs perfectly with a rich masala chai pastry cream—made by steeping whole milk with black tea and warming spices like cinnamon, black peppercorns, ginger, cloves, and ground cardamom—to deliver a balanced combination of sweet and warming spice. Real butter made with Real California Milk is used in the crust and finished into the pastry cream, adding richness and a silky mouthfeel that turns this pie from comforting to indulgent. A cloud of lightly sweetened whipped cream, finished with a sprinkling of cinnamon and cardamom, completes the pie for an elegant seasonal centerpiece.
To elevate your fall baking, choose high-quality, sustainably sourced butter. Butter made with Real California Milk contributes flavor, moisture, and reliable melting properties—ideal for tender pie crusts and silky fillings. Look for the Real California Milk seal in stores to find products made from milk produced on family farms. High-quality butter makes a difference in texture and taste, whether you’re rolling out crusts or finishing frostings and creams.
- Orange Zest Pie Dough (recipe follows)
- 4 (2¾ to 3-inch-long) cinnamon sticks
- 12 whole cloves
- 6 whole black peppercorns
- 4 cups (960 grams) whole milk, plus more if needed
- 1 (1×1-inch) piece (13 grams) fresh ginger, cut crosswise into ⅛-inch-thick slices
- 1 tablespoon (6 grams) ground cardamom
- 2 bags black tea
- 1½ cups (300 grams) granulated sugar, divided
- 7 tablespoons (56 grams) cornstarch
- 1¼ teaspoons (3 grams) kosher salt, divided
- 4 large egg yolks (74 grams)
- 2 large eggs (100 grams)
- ¼ cup (57 grams) unsalted butter, cubed and softened
- 6 ounces (170 grams) cream cheese, softened
- 2 cups (480 grams) cold heavy whipping cream
- Garnish: ground cinnamon, ground cardamom
- Preheat oven to 400°F (200°C).
- Let Orange Zest Pie Dough sit at room temperature 10 to 20 minutes to soften slightly. On a lightly floured surface, roll the dough into a 14-inch circle about 1/8 inch thick. Transfer to a 9-inch deep-dish pie plate, pressing into the bottom and up the sides. Trim excess dough to ½ inch beyond the rim; fold the excess under and crimp the edge. Freeze until firm, about 20 minutes.
- Place the pie plate on a rimmed baking sheet. Line the dough with parchment and fill with pie weights.
- Bake until the edges are lightly golden and just set, 10 to 15 minutes. Remove parchment and weights carefully, then bake until the interior of the crust is lightly golden, dry, and set, another 13 to 20 minutes, loosely covering with foil if needed to prevent overbrowning. Allow the crust to cool completely on a wire rack. (Do not overbake; the crust will continue to set as it cools.)
- Place cinnamon sticks, cloves, and peppercorns in a small resealable plastic bag and crush roughly with a rolling pin.
- In a medium saucepan combine the crushed spices, milk, ginger slices, and cardamom. Heat over medium, whisking occasionally, until steaming but not boiling. Remove from heat, add the tea bags, and steep for 30 minutes.
- Strain the milk mixture through a fine-mesh sieve into a glass measuring cup. If needed, add more milk to reach 4 cups (960 grams). Return the strained milk to a clean saucepan and rewarm over medium heat until steaming (do not boil).
- In a medium bowl whisk together 1 cup (200 grams) sugar, cornstarch, and 1 teaspoon (3 grams) salt. Add the egg yolks and whole eggs and whisk until smooth. Gradually whisk about half of the warm milk into the egg-sugar mixture, then return this mixture to the saucepan with the remaining warm milk. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 3 minutes, and an instant-read thermometer registers 182–185°F (83–85°C). The mixture should no longer taste starchy.
- Remove from heat and whisk in the butter in two additions until fully incorporated. Press the custard through a clean fine-mesh sieve into a large bowl or shallow dish to remove any solids, smoothing it into an even layer. Cover the surface with plastic wrap pressed directly onto the custard to prevent a skin from forming and refrigerate for 30 minutes.
- Spoon the chilled custard into the prepared pie shell, smoothing the top into an even layer. Cover with plastic wrap pressed to the surface and refrigerate until completely set, at least 8 hours or overnight.
- When ready to serve, beat the cream cheese, remaining ½ cup (100 grams) sugar, and remaining ¼ teaspoon salt in the bowl of a stand mixer fitted with the paddle attachment at medium speed until smooth, about 1 minute, scraping as needed. Switch to medium-low and gradually add one-third of the cold heavy cream, mixing until combined. Add the remaining cream in two additions, increasing the mixer speed to medium-high as the mixture thickens, and whip until it holds medium-stiff peaks. Spread the cream cheese whipped cream over the chilled custard. Dust with ground cinnamon and cardamom before serving, if desired.
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (8 grams) tightly packed orange zest
- 1½ teaspoons (4.5 grams) kosher salt
- 10 tablespoons (140 grams) cold unsalted butter, cut into ½- to ¾-inch cubes
- 3 tablespoons (45 grams) ice water
- 1 tablespoon (15 grams) cold orange juice
- In the bowl of a food processor, pulse together flour, sugar, orange zest, and salt until combined. Add the cold butter and pulse until the pieces resemble small peas. If any large butter pieces remain, press them between your fingers to break them down.
- Gradually add the ice water and orange juice, about 1 tablespoon at a time, pulsing 2–3 times after each addition and scraping the sides as needed. Pulse just until the dough forms moist crumbs that hold together when pressed.
- Turn the mixture out onto a work surface and press it together to form a cohesive dough. Shape into a 6-inch disk, wrap in plastic, and refrigerate for at least 1 hour before rolling.