Biscuits & Chai Pie – Thanksgiving Cream Pie Recipe with Parle-G Crust

Blending the comforting Indian flavors of chai with the classic American cream pie makes for a decadent and delicious dessert for the holiday, filled with warm fall flavors like cloves, cardamom and cinnamon. Mix it up this Thanksgiving with a special Chai & Biscuits Cream Pie recipe that everyone will love.

Watch our recipe video for step by step instructions on how to make Chai & Biscuits Cream Pie. We’ve included demonstrations and pro tips to help you out in the kitchen! For our chai cream pie calories and nutrition information, see the recipe card below. We also have an option to view our Biscuits & Chai Pie recipe in hindi!

Prep Time2 hrs 30 minsCook Time45 minsTotal Time3 hrs 15 mins
DifficultyIntermediate

Ingredients:

Crust:
Parle G Biscuit Crumbs - 1 1/2 cups about 60-65 biscuits
Butter - 6 tbsp. melted & cooled
Filling:
Whole Milk - 3 cups
Sugar - 2/3 cup divided
Fresh Ginger - 1 tbsp. sliced
Cardamom - 1 tsp crushed
Whole Cloves - 1/4 tsp
Cinnamon - 2 sticks
Ground Nutmeg - 1/4 tsp
Pinch of Salt
Black Tea Bags - 2
Cornstarch - 1/4 cup
Large Eggs - 2
Butter - 2 tbsp
Vanilla Extract - 1 tsp
Topping:
Heavy Whipping Cream - 1 cup
Powdered Sugar - 3 Tbsp.
Vanilla Extract - 1 tsp

Instructions:

How to Make Parle-G Pie Crust:

1) Preheat the oven to 350 degrees F.

2) In a food processor, grind about 60 Parle-G biscuits into 1 1/2 cup of crumbs.

3) Melt 6 tbsp. of butter and let cool

4) In a medium bowl, stir together the biscuit crumbs and melted butter until evenly combined. Pour the mixture into a greased pie plate and press down onto the bottom and up the sides of the plate.

PRO TIP: Use the bottom of a measuring cup to press the pie crust down into the pan and even it out.

5) Bake until lightly golden brown around the edges, about 10 to 12 minutes.

6) Remove from the oven and allow to cool completely before filling.

PRO TIP: You can place the crust in the freezer to speed up the cooling process.

How to Make Chai Custard / Pie Filling:

1) In a medium saucepan, combine 3 cups milk, 1/3 cup sugar, 1 tbsp. ginger, 1 tsp cardamom, 1/4 tsp cloves, 1/4 tsp ground nutmeg, a pinch of salt and 2 cinnamon sticks. Set over medium heat.

2) Bring the liquid to a boil, and then remove from the heat.

3) Add in 2 black tea bags, cover, and let it steep for about 10 minutes, stirring occasionally.

4) Strain the mixture into a large bowl using a fine mesh strainer. Discard all of the spices and tea bags, then pour the milk mixture back into the saucepan.

5) Place the pan back over medium heat and bring to a simmer - about 5 minutes.

6) In a medium bowl, whisk together the remaining 1/3 cup sugar, 1/4 cup cornstarch, and 2 eggs.

7) Remove milk from the heat and very slowly whisk the warmed milk into the egg mixture, until all the milk has been added.

PRO TIP: Be sure to pour the hot mixture VERY slowly while whisking or it can cook your eggs.

8) Return the combined mixture to the saucepan and cook over medium heat until thick and bubbly while stirring constantly - about 5 to 7 minutes.

9) Remove from heat; add 2 tbsp. butter and 1 tsp vanilla extract. Stir until the butter melts.

10) Cool this mixture completely to room temperature - about 1.5 hours.

How to Assemble the Biscuit & Chai Cream Pie:

1) Pour the cooled custard into the cooled pie crust and cover with plastic wrap, making sure it touches the surface directly. Chill until set - about 4 hours, or overnight.

2) In a large bowl, beat 1 cup heavy cream, 3 tbsp. powdered sugar, and 1 tsp vanilla extract on high until peaks form.

3) Dollop or pipe the whipped cream to decorate the pie.

4) Garnish with more Parle G biscuits!

PRO TIP: Feel free to decorate with fondant, sprinkles, and more for a fun and festive look

5) Slice and serve.

6) Leftovers can be stored in the fridge for up to 3 days. Enjoy!

Ingredients

Crust:
 Parle G Biscuit Crumbs - 1 1/2 cups about 60-65 biscuits
 Butter - 6 tbsp. melted & cooled
Filling:
 Whole Milk - 3 cups
 Sugar - 2/3 cup divided
 Fresh Ginger - 1 tbsp. sliced
 Cardamom - 1 tsp crushed
 Whole Cloves - 1/4 tsp
 Cinnamon - 2 sticks
 Ground Nutmeg - 1/4 tsp
 Pinch of Salt
 Black Tea Bags - 2
 Cornstarch - 1/4 cup
 Large Eggs - 2
 Butter - 2 tbsp
 Vanilla Extract - 1 tsp
Topping:
 Heavy Whipping Cream - 1 cup
 Powdered Sugar - 3 Tbsp.
 Vanilla Extract - 1 tsp

Directions

How to Make Parle-G Pie Crust:
1

1) Preheat the oven to 350 degrees F.

2

2) In a food processor, grind about 60 Parle-G biscuits into 1 1/2 cup of crumbs.

3

3) Melt 6 tbsp. of butter and let cool

4

4) In a medium bowl, stir together the biscuit crumbs and melted butter until evenly combined. Pour the mixture into a greased pie plate and press down onto the bottom and up the sides of the plate.

PRO TIP: Use the bottom of a measuring cup to press the pie crust down into the pan and even it out.

5

5) Bake until lightly golden brown around the edges, about 10 to 12 minutes.

6

6) Remove from the oven and allow to cool completely before filling.

PRO TIP: You can place the crust in the freezer to speed up the cooling process.

How to Make Chai Custard / Pie Filling:
7

1) In a medium saucepan, combine 3 cups milk, 1/3 cup sugar, 1 tbsp. ginger, 1 tsp cardamom, 1/4 tsp cloves, 1/4 tsp ground nutmeg, a pinch of salt and 2 cinnamon sticks. Set over medium heat.

8

2) Bring the liquid to a boil, and then remove from the heat.

9

3) Add in 2 black tea bags, cover, and let it steep for about 10 minutes, stirring occasionally.

10

4) Strain the mixture into a large bowl using a fine mesh strainer. Discard all of the spices and tea bags, then pour the milk mixture back into the saucepan.

11

5) Place the pan back over medium heat and bring to a simmer - about 5 minutes.

12

6) In a medium bowl, whisk together the remaining 1/3 cup sugar, 1/4 cup cornstarch, and 2 eggs.

13

7) Remove milk from the heat and very slowly whisk the warmed milk into the egg mixture, until all the milk has been added.

PRO TIP: Be sure to pour the hot mixture VERY slowly while whisking or it can cook your eggs.

14

8) Return the combined mixture to the saucepan and cook over medium heat until thick and bubbly while stirring constantly - about 5 to 7 minutes.

15

9) Remove from heat; add 2 tbsp. butter and 1 tsp vanilla extract. Stir until the butter melts.

16

10) Cool this mixture completely to room temperature - about 1.5 hours.

How to Assemble the Biscuit & Chai Cream Pie:
17

1) Pour the cooled custard into the cooled pie crust and cover with plastic wrap, making sure it touches the surface directly. Chill until set - about 4 hours, or overnight.

18

2) In a large bowl, beat 1 cup heavy cream, 3 tbsp. powdered sugar, and 1 tsp vanilla extract on high until peaks form.

19

3) Dollop or pipe the whipped cream to decorate the pie.

20

4) Garnish with more Parle G biscuits!

PRO TIP: Feel free to decorate with fondant, sprinkles, and more for a fun and festive look

21

5) Slice and serve.

22

6) Leftovers can be stored in the fridge for up to 3 days. Enjoy!

Biscuits & Chai Pie – Thanksgiving Cream Pie Recipe with Parle-G Crust
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