Chai Cream Pie

Ingredients

• 1  ginger tea bags black
• 1.5 tablespoons butter softened
• 8  cardamom pods crushed
• 3 inch cinnamon sticks 
• 3 tablespoons cornstarch 
• 2 large eggs 
• 0.5 inch ginger fresh crushed peeled
• 0.1 teaspoon ground cinnamon 
• 2 cups milk 2% reduced-fat
• 14.1 ounce pie crust dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 1.5 cups cool whip fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• sieve
• plastic wrap

Directions

1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute.
2. Bake piecrust according to package directions. Cool completely on a wire rack.
3. Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180 or until tiny bubbles form around edge.
4. Remove from heat.
5. Add tea bag; cover and let stand for 15 minutes. Strain the mixture through a sieve over a bowl, and discard solids. Return milk mixture to pan, and cook over medium-high heat until the milk reaches 180 or until tiny bubbles form around edge.
6. Combine sugar, cornstarch, salt, and eggs in a large bowl, stirring well. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.
7. Remove from heat; stir in butter.
8. Place pan in a large ice-filled bowl for 10 minutes or until filling cools, stirring occasionally. Spoon mixture into crust; cover surface with plastic wrap. Chill 3 hours or until set; remove plastic wrap. Top pie with whipped topping; garnish with ground cinnamon.