Warm, spiced desserts feel like a hug, and this Homemade Chai Spice Pie with Cinnamon Flavor delivers exactly that. It’s silky, gently sweet, and loaded with the cozy spices you love in a chai latte—cinnamon leading the way. The filling is smooth and custardy, set inside a crisp crust that’s easy to slice.
No special equipment, no tricky steps—just honest ingredients and bold, balanced flavor. It’s the kind of pie that turns a simple evening into something memorable.
Why This Recipe Works
- Balanced spice blend: Cinnamon stands out, but cardamom, ginger, cloves, and black pepper round things out so the pie tastes warm, not fiery.
- Creamy, stable filling: A mix of eggs and dairy creates a custard that sets cleanly without being heavy or chalky.
- Simple technique: No blind-baking for some crusts and no water bath needed. The pie bakes evenly and cools to a smooth finish.
- Make-ahead friendly: The flavor actually deepens after a night in the fridge, making this ideal for holidays and gatherings.
Ingredients
- For the crust (choose one):
- 1 store-bought 9-inch pie crust, or
- 1 1/2 cups (150 g) graham cracker crumbs, 6 tbsp (85 g) unsalted butter melted, 2 tbsp sugar, pinch of salt
- For the filling:
- 3 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- 2 tsp pure vanilla extract
- 2 tbsp cornstarch
- 1/4 tsp fine salt
- 2 1/2 tsp ground cinnamon
- 1 1/4 tsp ground cardamom
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- Optional: 1 tsp instant black tea powder or 1 tbsp very strong brewed black tea, well reduced and cooled
- To serve:
- Lightly sweetened whipped cream
- A pinch of cinnamon for dusting
How to Make It
- Prep the crust: If using a store-bought crust, fit it into a 9-inch pie plate and crimp the edges.
If making a graham crust, mix crumbs, sugar, salt, and melted butter until it resembles damp sand. Press firmly into the bottom and up the sides of the pie plate. Chill while you make the filling.
- Heat the oven: Preheat to 350°F (175°C).
Place a rack in the lower-middle position to help the bottom crust crisp.
- Whisk the dry mix: In a large bowl, whisk sugar, cornstarch, salt, cinnamon, cardamom, ginger, cloves, and black pepper until evenly combined. This prevents spice clumps later.
- Build the custard: Add eggs and whisk until smooth and slightly thick. Pour in milk, cream, and vanilla.
If using, whisk in instant tea powder or the cooled, reduced black tea. The mixture should be silky with specks of spice.
- Fill the crust: Pour the custard into the prepared crust. Tap the pie plate gently on the counter to release air bubbles.
- Bake: Bake for 35–45 minutes.
The edges should be set and the center should have a slight wobble. If the crust browns too quickly, tent the edges with foil.
- Cool fully: Set the pie on a rack and cool to room temperature, about 2 hours. Then chill for at least 3 hours, or overnight, to finish setting.
- Serve: Slice with a sharp knife.
Wipe the blade between cuts for clean slices. Top with whipped cream and a dusting of cinnamon.
How to Store
- Refrigerate: Keep the pie covered and chilled for up to 4 days. The flavor often improves on day two.
- Freeze: Wrap slices tightly in plastic, then foil.
Freeze up to 2 months. Thaw in the fridge overnight, then add whipped cream before serving.
- Avoid room temperature storage: This is a custard pie, so keep it cold for food safety.
Health Benefits
- Cinnamon and blood sugar: Cinnamon may help support healthy blood sugar balance when part of an overall balanced diet.
- Ginger for digestion: Ginger can be soothing for the stomach and adds warmth without extra sugar.
- Cardamom antioxidants: Cardamom brings aromatic oils and antioxidants that contribute to a feel-good finish.
- Flexible dairy: You can use half-and-half or a lighter milk mix to reduce richness without losing texture.
Pitfalls to Watch Out For
- Overbaking: If the center is fully firm in the oven, it’s overdone and may turn grainy. Pull it when it still has a gentle jiggle.
- Skipping the cool-down: Slicing too soon leads to runny filling.
Allow time for the custard to set properly.
- Uneven spice: Not whisking the dry spices thoroughly can cause hot spots of clove or pepper. Mix the dry ingredients well before adding liquid.
- Watery tea: If using brewed tea, reduce it to concentrate the flavor. Too much liquid can weaken the set.
Variations You Can Try
- Oat cookie crust: Swap graham crackers for crushed oatmeal cookies for a heartier texture and nutty note.
- Maple touch: Replace 1/4 cup of the sugar with pure maple syrup.
Reduce milk slightly to keep the set firm.
- Dairy-light: Use evaporated milk in place of cream for a lighter body that still tastes rich.
- Extra cinnamon swirl: Before baking, drizzle a teaspoon of cinnamon-sugar mixed with a bit of melted butter over the top and gently swirl.
- Nutty finish: Sprinkle chopped toasted pecans or pistachios over the whipped cream for crunch and contrast.
- Decaf-friendly: Skip the tea and rely on the spice blend alone for pure chai spice flavor without caffeine.
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FAQ
Can I make this pie the day before?
Yes. In fact, it tastes even better the next day. Chill it overnight and add whipped cream just before serving.
Do I have to use black pepper?
A pinch of black pepper is classic in chai and boosts the warmth.
You can reduce it to 1/8 teaspoon or omit it if you prefer a milder flavor.
My pie cracked on top—what happened?
Cracks usually mean it was overbaked or cooled too quickly. Pull the pie when it’s slightly wobbly in the center, and let it cool gradually on the counter. Whipped cream also hides small cracks nicely.
Can I use a pre-made graham crust?
Absolutely.
It’s convenient and works well. If it’s very shallow, you may have a little extra filling—bake any leftover custard in a ramekin alongside the pie.
How do I make it less sweet?
Cut the sugar to 3/4 cup. Keep the spices the same so the flavor still shines, and taste the filling before baking to ensure it’s balanced.
What if I don’t have cardamom?
Cardamom is distinctive, but you can substitute with a mix of extra cinnamon and a tiny pinch of nutmeg.
The flavor will shift, but it will still be delicious.
Can I make it gluten-free?
Yes. Use a gluten-free pie crust or make a crumb crust with gluten-free cookies. The filling is naturally gluten-free, thanks to cornstarch.
How do I know it’s done?
The edges will look set, and the center will jiggle like gelatin when you gently shake the pie plate.
If it sloshes, give it more time; if it’s rigid, it’s overbaked.
Wrapping Up
This Homemade Chai Spice Pie with Cinnamon Flavor is cozy, aromatic, and surprisingly simple. The spices are bold but balanced, the texture is velvety, and the make-ahead factor makes it stress-free. Whether you serve it for a holiday dinner or a quiet night in, it brings the warmth of chai to the table in the most comforting way.
Slice, top with whipped cream, and enjoy the calm that follows the first bite.
Homemade Chai Spice Pie with Cinnamon Flavor – Cozy, Fragrant, and Easy
Ingredients
- For the crust (choose one): 1 store-bought 9-inch pie crust, or
- 1 1/2 cups (150 g) graham cracker crumbs, 6 tbsp (85 g) unsalted butter melted, 2 tbsp sugar, pinch of salt
- For the filling: 3 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream (or half-and-half for lighter)
- 2 tsp pure vanilla extract
- 2 tbsp cornstarch
- 1/4 tsp fine salt
- 2 1/2 tsp ground cinnamon
- 1 1/4 tsp ground cardamom
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- Optional: 1 tsp instant black tea powder or 1 tbsp very strong brewed black tea, well reduced and cooled
- To serve: Lightly sweetened whipped cream
- A pinch of cinnamon for dusting
Instructions
- Prep the crust: If using a store-bought crust, fit it into a 9-inch pie plate and crimp the edges.If making a graham crust, mix crumbs, sugar, salt, and melted butter until it resembles damp sand. Press firmly into the bottom and up the sides of the pie plate. Chill while you make the filling.
- Heat the oven: Preheat to 350°F (175°C).Place a rack in the lower-middle position to help the bottom crust crisp.
- Whisk the dry mix: In a large bowl, whisk sugar, cornstarch, salt, cinnamon, cardamom, ginger, cloves, and black pepper until evenly combined. This prevents spice clumps later.
- Build the custard: Add eggs and whisk until smooth and slightly thick. Pour in milk, cream, and vanilla.If using, whisk in instant tea powder or the cooled, reduced black tea. The mixture should be silky with specks of spice.
- Fill the crust: Pour the custard into the prepared crust. Tap the pie plate gently on the counter to release air bubbles.
- Bake: Bake for 35–45 minutes.The edges should be set and the center should have a slight wobble. If the crust browns too quickly, tent the edges with foil.
- Cool fully: Set the pie on a rack and cool to room temperature, about 2 hours. Then chill for at least 3 hours, or overnight, to finish setting.
- Serve: Slice with a sharp knife.Wipe the blade between cuts for clean slices. Top with whipped cream and a dusting of cinnamon.