*adapted from Cooking Light and made vegan*
1 package vegan-friendly pie dough (or homemade)
2 cups Chai Tea Concentrate (or you can make your own chai tea with 2 Cups almond milk 8 cardamom pods crushed, 8 cloves, 1 cinnamon stick , 1/2 inch piece of peeled ginger, and 1 black tea bag)
1/3 cup sugar
3 tbsp cornstarch
1/8 tsp salt
3 tsp Ener-G *see directions for replacing with egg
4 tbsp warm water
1 1/2 tbsp Earth’s Balance
Vegan Whipped Cream (most whipped creams are dairy-free)
Cook pie crust according to package. Be sure to stick the sides and bottom with a fork all the way through or else you end up with a pie crust balloon. Good thing those packages come in pairs. Let cool while you are making the cream filling.
In a small bowl, whisk the Ener-G egg replacer with warm water. If you want to replace it with 2 large eggs, just omit the Ener-G and the 4 tbsp water and move on to the next step.
In a medium bowl, mix sugar, cornstarch, salt, and Ener-G (or eggs). Whisk well. Transfer to a medium saucepan on medium heat. Stirring often, allow the mixture to bubble and thicken. Add more cardamom, cloves, and cinnamon if you like your flavors bold.
Remove from heat and stir in Earth’s Balance or Vegan butter.
Let mixture cool in freezer for 5-10 minutes. Pour into pie crust and let chill in refrigerator for 3 hours. Serve with vegan whipped cream.
Drink LOTS of wine!
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