Chai Pie

Name: Chai Pie
Ingredients: 1 deep dish pie crust refrigerated, softened as directed on box; 1 cup water; 1 1/8 ounces chai tea package, latte mix; 10 1/2 ounces miniature marshmallows 5 1/2 cups; 1 tablespoon butter; 2 tablespoons caramel topping; 1 1/2 cups whipping cream; 1/4 cup chopped pecans

8 ingredients

4 steps

Ingredients

1 deep dish pie crust refrigerated, softened as directed on box
1 cup water
1 1/8 ounces chai tea package, latte mix
10 1/2 ounces miniature marshmallows 5 1/2 cups
1 tablespoon butter
2 tablespoons caramel topping
1 1/2 cups whipping cream
1/4 cup chopped pecans

Directions

1

Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely on cooling rack.
2

Meanwhile, in 3-quart saucepan, heat water to boiling over high heat. Stir in chai tea mix; reduce heat to low. Using wire whisk, stir in marshmallows and butter just until marshmallows are melted. Stir in caramel topping. Refrigerate about 30 minutes or until cool and thickened.
3

In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Reserve 1 cup whipped cream; refrigerate until serving time. Fold remaining whipped cream into cooled filling. Pour into cooled baked shell. Sprinkle with pecans. Cover; refrigerate 2 hours or until filling is set.
4

Garnish with reserved whipped cream and chocolate shavings. Cover and refrigerate any remaining pie.