My employer gave out free subscriptions to Cooking Light magazine for taking part in a weight loss challenge. Pretty sweet huh? I’ve read lots of recipes in this magazine that sound tasty and healthy, but this is the first recipe of their’s I’m trying out. They featured a few recipes for healthier versions of cream pies; I decided to make the Chai Cream Pie to take to my mom’s  for Easter dinner.

I fell in love with chai on a vacation to Arizona years ago. I’ve never been a coffee girl, so I tried a chai latte when out at a coffee shop with my friend. I hadn’t even heard of it before. It was awesome and is one of my favorite teas.

I once tried a recipe for Chai Banana Bread, which consisted of brewing the tea and adding to the batter. Unfortunately, the bread didn’t taste very much like the tea. The Chai Cream Pie recipe, however, calls for a home-made version of the tea with whole cloves, cardamom pods, fresh ginger, cinnamon sticks, and black tea.

I tweaked the recipe a tad and used a chai teabag plus added some vanilla paste. I also didn’t make the dough or buy it pre-made; I bought a pie crust instead. I’m looking forward to trying it out! I will post a new blog with a review after I get to test it.