Chai Custard Pie
  • 1cup unsweetened Bhakti Chai concentrate
  • 3/4cup milk
  • 3 eggs
  • 1/4cup maple syrup
  • 2tablespoons brown sugar
  • 1teaspoon vanilla extract
  • 1/2cup (about 2 ounce) quinoa flouror 2 1/4 ounce gluten-free all-purpose flour, such as King Arthur Flour brand, or regular all-purpose flour
  • Pinch of salt
  • 3/4cup (3-7/8 ounce) sliced almonds, lightly toasted
  • 1tablespoon maple syrup
  • 3tablespoons – 1/4 cup unsweetened Bhakti Chai concentrate
  • Pinch of salt
  • ¼ cup (2-7/8 ounce) chopped toasted pecans
  • 1-2tablespoons medium chocolate curls or grated chocolate or mini chocolate chips
  1. Preheat oven to 350° degrees. Grease bottom and sides of 9-inch glass pie pan.
  2. Place pie ingredients into a blender and process until smooth.
  3. Pour pie mixture into pie pan and bake on lowest rack for approximately 50 minutes to 1 hour or until a knife inserted comes out clean. Remove from heat and chill in the fridge.
  4. Make the almond cream: place almonds into food processor and process until smooth, scraping as needed. Add maple syrup and process. Then add 3 tablespoons Bhakti Chai, and salt and process. If the cream is still too thick, add up to 1 tablespoon more chai.
  5. Spread almond cream over pie, when the pie is cool to the touch. Place in refrigerator and cool until topping is firm.
  6. Sprinkle pecans and dark chocolate over pie and serve.
Recipe Notes
Nutrition Facts
Chai Custard Pie
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 71mg 24%
Sodium 75mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 2g 8%
Sugars 10g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 150 cal, 6g fat (3g mono, 1g poly, 2g sat), 71mg chol, 75mg sodium, 18carb, (2g fiber, 10g sugars), 5g protein