Chai Cream Pie

Directions

1. 1
   Heat oven to 450F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate.
2. 2
   Cool on cooling rack 15 minutes or until completely cool.
3. 3
   In 3-quart saucepan, heat water to boiling over high heat.
4. 4
   Stir in chai mix; reduce heat to low.
5. 5
   Using wire whisk, stir in marshmallows and butter.
6. 6
   Continue stirring just until marshmallows are melted.
7. 7
   Stir in caramel syrup.
8. 8
   Refrigerate about 30 minutes or until cool and thickened.
9. 9
   In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
10. 10
    Set aside 1 cup whipped cream.
11. 11
    Fold remaining whipped cream into cooled filling.
12. 12
    Pour into cooled pie crust.
13. 13
    Sprinkle with pecans.
14. 14
    Cover; refrigerate about 2 hours or until filling is set.
15. 15
    Garnish with reserved whipped cream and shaved chocolate.
16. 16
    Cover and refrigerate any remaining pie.