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Slice of chai spice pie with flaky crust and warm cinnamon spice filling, dusted with powdered sugar and topped with star anise on a plate.

Homemade Chai Spice Pie with Cinnamon Flavor – Cozy, Fragrant, and Easy

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Prep Time 20 minutes
Cook Time 40 minutes
Cooling & Chilling Time 5 hours
Total Time 6 hours
Course Dessert
Cuisine American (Chai-inspired)
Servings 8 Slices

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.