Chai Spice Caramel Pie

Chai Spice Caramel Pie
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. While you have your pie pans out, bake our Blushing Pear Pie, Butternut Squash Pie, Apple Cheddar Pie, and Mexican Chocolate Fudge Pie. For more pie recipes, purchase the second volume of the Bake from Scratch cookbook.

5.0 from 2 reviews
Chai Spice Caramel Pie
Makes 1 (9-inch) pie
  • 2 cups (480 grams) whole milk
  • 1 cinnamon stick (4 grams)
  • 1 (3x1-inch) strip orange peel (3 grams)
  • 1 vanilla bean (2 grams), split lengthwise, seeds scraped and reserved
  • ½ teaspoon (1 gram) black peppercorns
  • ¼ teaspoon whole cloves
  • ¼ teaspoon green cardamom pods
  • 1 whole star anise (1 gram)
  • 1 cup (220 grams) firmly packed light brown sugar
  • ½ cup (63 grams) all-purpose flou
  • ½ teaspoon (1.5 grams) kosher salt
  • 4 large egg yolks (74 grams)
  • 1 cup (200 grams) granulated sugar
  • Gingersnap Crumb Crust (recipe below)
  • Salty Honey Meringue (recipe below)
  • Garnish: sea salt flakes
  1. 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. Cover, remove from heat, and let steep for 20 minutes. Strain milk, discarding solids; return milk to saucepan. Whisk in brown sugar, flour, salt, and egg yolks. Cook, whisking constantly, until thickened. Remove from heat to keep custard from overcooking. You want custard as hot as possible, so do not give it time to cool down before adding caramel in next step.
  2. In a small nonstick skillet, cook granulated sugar over medium heat, stirring occasionally, until deep amber colored. Whisking milk mixture constantly, slowly add caramel. Strain through a fine-mesh sieve into prepared Gingersnap Crumb Crust. Smooth top, and let cool for 10 minutes. Cover directly with plastic wrap, and refrigerate until set, at least 3 hours or up to 2 days. Top with Salty Honey Meringue, and toast with a kitchen torch. Garnish with sea salt, if desired.

5.0 from 2 reviews
Gingersnap Crumb Crust
Makes 1 (9-inch) crust
  • 2 cups (200 grams) gingersnap crumbs
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, whisk together ginger snap 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.
  3. Bake for 10 minutes. Let cool completely on a wire rack.


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.

5.0 from 2 reviews
Salty Honey Meringue
Makes about 4 cups
  • 4 large egg whites (120 grams)
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ⅓ cup (113 grams) clover honey
  • ½ teaspoon (1.5 grams) kosher salt
  1. In the top of a double boiler, whisk together egg whites, brown sugar, honey, and salt. Cook over simmering water, whisking constantly, until sugar is dissolved and a candy thermometer registers 140°F (60°C), 5 to 7 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until stiff peaks form, about 10 minutes. Use immediately.



  1. As intriguing as this sounds, it is a very good pie! I used graham cracker crumbs instead of gingersnaps, which is what I had on hand, and added some ground ginger to it. Delish! Love all the spices from the custard. Definitely will be making this again for holidays!


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