Black Bottom Chai Cream Pie

Ingredients

• For the crust:
• 2 cups chocolate wafers, crushed
• 1 cup unsalted butter, melted
• 2 tablespoons flour
• For the filling:
• 2 cups whole milk
• 1 teaspoon ground cloves
• 1 teaspoon ground cardmom
• 1 1/2 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 2 chai tea bags
• 3 tablespoons corn starch
• 3/4 cup light brown sugar
• 2 eggs, beaten
• 1 tablespoon butter, melted
• 1 tablespoon vanilla extract

Directions

1. Add the chocolate wafers to a food processor and pulse them into fine crumbs. Scrape the crumbs into a small bowl, then mix in the butter and flour until everything is evenly blended. Press the mixture into a pie plate, lining the bottom and sides. Set an oven rack in the center position and heat the oven to 350 degrees F. Bake the unfilled crust until it smells toasty, 10 to 12 minutes.
2. Combine the milk, clove, ginger, cardamom, and cinnamon in a heavy saucepan over medium-high heat. Warm it until small bubbles appear around the edges, about 5 minutes. Take the pan off the heat, add the tea bags, and steep for 20 minutes. Lift out the tea bags, return the pan to the heat, and cook again, stirring the whole time, until the edges begin to bubble.
3. In a large bowl, whisk the cornstarch, sugar, and eggs together. Gradually pour in the hot milk mixture, stirring constantly until smooth and combined. Pour the chai mixture back into the saucepan. Cook, stirring continuously, until it bubbles and thickens enough to coat the back of a spoon, about 10 minutes. Take it off the heat and stir in the butter and vanilla.
4. Cool the mixture, stirring now and then, until it thickens to a pudding-like texture, about 20 minutes. Pour it into the crust and cover with plastic wrap. Chill until completely firm, preferably overnight.