Shaggy Chai Pie

Crinkle Cake is fun - but this is way easier, not to mention WAY more flavorful!

INGREDIENTS

Nonstick cooking spray

1 cup whole milk

2 eggs

2 cups sugar

2 teaspoons vanilla

2 teaspoons Distilled Chai

8 ounces phyllo dough sheets (half package), thawed and chilled

1 cup butter, melted

3/4 cup water

1 tablespoon lemon juice

1/3 cup finely chopped pistachios

INSTRUCTIONS

1. Preheat the oven to 350F. Apply a thin layer of cooking spray to a 9x13-inch baking dish.

2. To prepare the custard, add the milk, eggs, 1 cup sugar, vanilla and Distilled Chai to a medium bowl and whisk until fully incorporated; set aside.

3. Tear the phyllo dough into shreds and add them to the prepared baking dish in an even layer.

4. Transfer to the oven and bake for 10 minutes.

5. Remove from the oven and evenly drizzle the melted butter across the top.

6. Transfer back to the oven and bake another 10 minutes.

7. Remove from the oven and pour the custard evenly over the top.

8. Return to oven and bake until the custard is set and the phyllo is golden and crispy, about 30 minutes.

9. Toward the end of the final bake time, combine remaining 1 cup sugar, water, and lemon juice to a small pot over medium heat. Whisk to combine and gently simmer until slightly thickened, 8 to 10 minutes.

10. Once the pie is done baking, evenly drizzle the warm syrup over the top, then sprinkle with crushed pistachios.

11. Allow the pie to cool completely before cutting and serving.

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Shaggy Chai Pie

Yield: 8

Author: Dink Cuisine

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Crinkle Cake is fun - but this is way easier, not to mention WAY more flavorful!

Ingredients

• Nonstick cooking spray
• 1 cup whole milk
• 2 eggs
• 2 cups sugar
• 2 teaspoons vanilla
• 2 teaspoons Distilled Chai
• 8 ounces phyllo dough sheets (half package), thawed and chilled
• 1 cup butter, melted
• 3/4 cup water
• 1 tablespoon lemon juice
• 1/3 cup finely chopped pistachios

Instructions

1. Preheat the oven to 350F. Apply a thin layer of cooking spray to a 9x13-inch baking dish.
2. To prepare the custard, add the milk, eggs, 1 cup sugar, vanilla and Distilled Chai to a medium bowl and whisk until fully incorporated; set aside.
3. Tear the phyllo dough into shreds and add them to the prepared baking dish in an even layer.
4. Transfer to the oven and bake for 10 minutes.
5. Remove from the oven and evenly drizzle the melted butter across the top.
6. Transfer back to the oven and bake another 10 minutes.
7. Remove from the oven and pour the custard evenly over the top.
8. Return to oven and bake until the custard is set and the phyllo is golden and crispy, about 30 minutes.
9. Toward the end of the final bake time, combine remaining 1 cup sugar, water, and lemon juice to a small pot over medium heat. Whisk to combine and gently simmer until slightly thickened, 8 to 10 minutes.
10. Once the pie is done baking, evenly drizzle the warm syrup over the top, then sprinkle with crushed pistachios.
11. Allow the pie to cool completely before cutting and serving.