Chai Pie

Autumn’s bounty has been harvested, and we’re ready to celebrate with gratitude! Let the gatherings begin,  and may there be plenty of pie. Debate over pumpkin versus sweet potato all you like—but leave space for another flavor to join the table. This chai-spiced, delectable, vegan custard tart is proof you can have your favorite cozy beverage and eat it, too.

The idea of a chai-flavored pie was just too tantalizing to ignore, and not just because ‘chai’ rhymes with ‘pie’. I had to try making one! The silky smooth, rich filling of this barely-baked treat achieves its silky texture not with eggs and cream, but with the smooth combination of silken tofu and coconut milk.

Here, Psyllium Powder lends added structure, while ochai tea infuses that signature sweet-spicy and bold warmth we love. I love using Organic India’s Psyllium Pre & Probiotic Fiber for the psyllium powder—both Original and CInnamon Spice work beautifully, but the latter enriches that warm cinnamon flavor all the more. Both Organic India’s Tulsi Turmeric Chai and Tulsi Masala Chai work beautifully in the blend, so feel free to go with either a classic or a twist. Each offers its own distinct notes while delivering warm chai flavor, and whichever variety you choose, the sublime results come with distinct wellness benefits worth relishing.

A key aspect I love the most (among many) of Organic India’s products is that powerful adaptogen Tulsi (Holy Basil) serves are the base, alongside some bold, energizing black tea, for both Chai flavors. Tulsi Masala Chai offers a blissful blend of nourishing spices—cinnamon, ginger, cardamom, pepper, clove, and nutmeg. The unique “remix’, Tulsi Turmeric Chai, features that same beloved spice blend but with the added earthy glow of golden Turmeric.  Known as India’s “Queen of Herbs”, herbaceous Tulsi is renowned in Ayurvedic tradition for its ability to help uplift mood, provide relaxation, support healthy immune function, and more.

Adding the Psyllium Pre & Probiotic Fiber does more than add structural support to this delightfully rustic dessert. Containing natural prebiotic Psyllium, 2 billion CFU per daily dose of gut-healthy probiotics, and classic Ayurvedic tri-herb Triphala, this 5-in-1 purifying powder supports your body with healthy digestion, detoxification, and cleansing while upping fiber intake. 

Back to the essential delectability of this dessert, though! The simple, press-in crust, made from Medjool dates, oats, cacao powder, and nuts, may just be my new favorite go-to crust for sweets. It’s so simple and pure! And of course easy to vary. With just a half cup of pure maple syrup in the filling, this deceptively decadent pie (best in mini, imo!) is refined sugar free and flavor-full. With a joyful but busy season upon us, any and all wellness perks are more than welcome, and these are powerful ones, offering all the more deliciousness to the invitation to relax, share, and enjoy! I hope you do. :)

Use code HAPPYAPPLE for 15% off Organic India USA!

Yield: 8

Author: Wendy McMillan

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Chai Pie

This chai-spiced, delectable, vegan custard tart is proof you can have your favorite cozy beverage and eat it, too.

Prep time: 4 H & 20 MCook time: 15 MinInactive time: 4 HourTotal time: 8 H & 35 M

Ingredients

For the crust

• 1 Cup Medjool dates, pitted and soaked 10 minutes in warm water
• 1 ½ Cups oats (whole or quick)
• ½ Cup walnuts, pecans, or other nuts of choice
• 1/3 Cup cacao powder
• ½ Teaspoon ORGANIC INDIA Ceylon Cinnamon
• Pinch salt

For the filling

• 1 13.5-ounce can full fat coconut milk
• 8 ORGANIC INDIA Tulsi Masala Chai OR Tulsi Turmeric Chai Tea bags
• 16-ounces firm silken tofu, excess liquid drained
• ½ Cup pure maple syrup
• 1 Teaspoon ORGANIC INDIA Ceylon Cinnamon
• 1 Teaspoon grated or minced ginger
• 2 Tablespoons ORGANIC INDIA Psyllium Pre & Probiotic Fiber (Cinnamon Spice or Original)

To serve

• Coconut whipped cream

Instructions

1. Prepare the crust. Place all the crust ingredients in the bowl of a food processor and process until mixed and crumbly but beginning to clump together. Pause to scrape down the sides as needed.
2. Prepare a tart pan, or set of mini pans, with a removable base by placing a round of parchment in the bottom. Press the crust evenly along the bottom of the pan and up the sides. (This recipe also works with a regular pie pan, but the removable bottoms of tart pans make it easier to serve.)
3. Place the pan with crust in the fridge while moving on to the next steps.
4. Preheat the oven to 350 F.
5. While the oven preheats, prepare the filling: In a saucepan, warm the coconut milk on low heat. Add the ORGANIC INDIA Tulsi Masala Chai or Tulsi Turmeric Chai Tea bags to the warm milk. Cover and let steep for at least 5 minutes. When ready to remove the tea bags, give them a gentle squeeze to get the most of the flavor infusion.
6. Pour the infused coconut milk and remaining filling ingredients in a high speed blender and blend until smooth.
7. Carefully pour the mixture into the pie or tart pan(s). You can add the filling up to the top or just under. Place on a baking sheet and bake in the oven for 12-15 minutes or until the center is more set and the top appears lightly firm. Move to the refrigerator and chill at least 4 hours, optimally overnight.
8. Use a sharp knife and offset spatula to serve, topped with a generous dollop of coconut whip and a sprinkle of cinnamon.

Notes

Plan for time (at least 4 hours) for the filling to set after brief bake!

Nutrition Facts

Calories

348

Fat

18 g

Sat. Fat

10 g

Carbs

44 g

Fiber

5 g

Net carbs

39 g

Sugar

25 g

Protein

8 g

Sodium

18 mg

Cholesterol

1 mg