Chai Spice Caramel Pie
This luxurious pie offers a medley of spicy, salty, sharp, and sweet. Our crisp Gingersnap Crumb Crust is the perfect cradle for the light, velvety caramel filling topped with billowy, torched meringue.
Chai Spice Caramel Pie
Makes 1 (9-inch) pie
Ingredients
2 cups (480 grams) whole milk1 cinnamon stick1 (3×1-inch) strip orange peel (3 grams)1 vanilla bean, split lengthwise, seeds scraped and reserved½ teaspoon (1.5 grams) black peppercorns¼ teaspoon whole cloves¼ teaspoon green cardamom pods1 whole star anise1 cup (220 grams) firmly packed light brown sugar4 large egg yolks (74 grams)½ cup (63 grams) all-purpose flour½ teaspoon (1.5 grams) kosher salt1 cup (200 grams) granulated sugarGingersnap Crumb Crust (recipe follows)Salty Honey Meringue (recipe follows)Garnish: flaked sea salt
Instructions
In a medium saucepan, bring milk, cinnamon stick, orange peel, vanilla bean and reserved seeds, peppercorns, cloves, cardamom, and star anise to a boil over medium heat. Remove from heat; cover and let steep for 20 minutes.
Strain milk, discarding solids. Return milk to pan. Whisk in brown sugar, egg yolks, flour, and kosher salt. Cook, whisking constantly, until thickened. Remove from heat; keep warm.
Meanwhile, in a small nonstick skillet, cook granulated sugar over medium heat, stirring occasionally, until deep amber colored. Whisking constantly, add caramel to milk mixture in a slow, steady stream until combined.
Strain mixture through a fine-mesh sieve into prepared Gingersnap Crumb Crust. Smooth top, and let cool for 10 minutes. Cover with a piece of plastic wrap, pressing wrap directly onto surface of filling. Refrigerate until set, at least 3 hours or up to 2 days.
Top with Salty Honey Meringue. Using a kitchen torch, carefully brown meringue. Garnish with sea salt, if desired.
Gingersnap Crumb Crust
Makes 1 (9-inch) crust
Ingredients
2 cups (200 grams) gingersnap crumbs (see Note)¼ cup (55 grams) firmly packed light brown sugar½ teaspoon (1.5 grams) kosher salt¼ cup (57 grams) unsalted butter, melted
Instructions
Preheat oven to 350°F (180°C).
In a medium bowl, whisk together gingersnap crumbs, brown sugar, and salt. Add melted butter, stirring until well combined. Using the bottom of a measuring cup, gently press crumb mixture into bottom and up sides of a 9-inch pie plate.
Bake for 10 minutes. Let cool completely on a wire rack.
Notes
Note: For the best results, the crumbs you use should be fine, like the texture of a nut meal. You should not see any chunks.
Salty Honey Meringue
Makes about 4 cups
Ingredients
4 large egg whites (120 grams)⅓ cup (73 grams) firmly packed light brown sugar⅓ cup (113 grams) clover honey½ teaspoon (1.5 grams) kosher salt
Instructions
In the top of a double boiler, whisk together all ingredients. Cook over simmering water, whisking constantly, until sugar is dissolved and mixture registers 140°F (60°C) on a candy thermometer, 5 to 7 minutes.
Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment; beat at high speed until stiff peaks form, about 10 minutes. Use immediately.
Notes
PRO TIP
Substitute any of your favorite crisp cookies for the gingersnaps in this crumb crust. The recipe method will stay the same, but you may have to adjust the amount of butter and sugar if the cookie has a different sugar or fat content than gingersnaps. Add the sugar to taste, and add the butter gradually, mixing only until crumbs are slightly moist.
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