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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/2 (14.1-ounce) package refrigerated pie dough (such as pillsbury) |
cooking spray |
2 cups 2% reduced-fat milk |
8 cardamom pods, crushed |
8 whole cloves |
1 (3-inch) cinnamon stick, broken |
1 (1/2-inch) piece peeled fresh ginger, crushed |
1 black tea bag |
1/2 cup sugar |
3 tablespoons cornstarch |
1/8 teaspoon salt |
2 large eggs |
1 1/2 tablespoons butter, softened |
1 1/2 cups frozen fat-free whipped topping, thawed |
1/8 teaspoon ground cinnamon |
Directions:
1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
2. Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180° or until tiny bubbles form around edge. Remove from heat. Add tea bag; cover and let stand for 15 minutes. Strain the mixture through a sieve over a bowl, and discard solids. Return milk mixture to pan, and cook over medium-high heat until the milk reaches 180° or until tiny bubbles form around edge.
3. Combine sugar, cornstarch, salt, and eggs in a large bowl, stirring well. Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
4. Place pan in a large ice-filled bowl for 10 minutes or until filling cools, stirring occasionally. Spoon mixture into crust; cover surface with plastic wrap. Chill 3 hours or until set; remove plastic wrap. Top pie with whipped topping; garnish with ground cinnamon.
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