Description
With a chocolate pie crust, and spiced chai pumpkin filling, this is the pie you didn’t know you needed for your Thanksgiving spread!
Scale
Ingredients
For chocolate pie crust:
- 1 ¾ C Flour
- ¼ C cocoa Powder
- 1C butter flavored shortening
- 1T salt
- ½ C cold water
Filling:
- ½ can pumpkin
- ¾ C sugar
- 3t pumpkin pie spice
- 2 eggs
- 12oz evaporated milk
- 2–3 bags chai tea
Instructions
- Mix cocoa and flour. Cut shortening into mixture using a pastry cutter until the shortening resembles small peas. Slowly add the water and stir until the dough balls up. Split the ball in half, and use more flour to roll the dough out into rounds ¼ in thick. Place into two 7in cast iron pans or 8in pie pans.
- For filling: Heat grill to 425F. Heat milk in a microwave and steep tea bags for at least 30 min while milk cools. Combine all other ingredients. Remove tea bags, and slowly stir in evaporated milk. Pour into the chocolate crusts and place onto the center rack of the grill. Cook for 15 minutes and turn heat to 350F and cook for an additional 30-40 minutes until the center is set. Let cool and serve with whipped cream.