CHAI PUMPKIN PIE
|Quick oats||1 ¼ cup|
|All-purpose flour||6 tablespoons|
|Light brown sugar (packed), divided||¾ cup|
|Pecans, finely chopped||6 tablespoons|
|Salt, divided||1 teaspoon|
|Vegetable oil||4 tablespoons|
|Eggs, plus 1 egg white, divided||3|
|Oregon Chai® The Original™ Powdered Mix, divided||4 packets|
|Oregon Chai Vanilla Powdered Mix||1 packet|
|Vanilla extract||1 ½ teaspoon|
|Granulated sugar||¼ cup|
|Half and half||½ cup|
|Solid pack pumpkin||15 oz.|
|Heavy whipping cream||1 cup|
|Powdered sugar||¼ cup|
Lightly grease 9″ pie pan and preheat oven to 425° F.
In a bowl, combine oats, flour, ½ cup brown sugar, pecans, 1 Oregon Chai The Original packet and ½ teaspoon salt.
Add in oil and water and mix until combined.
Pat into the pie pan. Bake for 8 minutes. Brush the bottom of the crust with the egg white and bake for 2 more minutes.
Meanwhile, mix ¼ cup brown sugar, granulated sugar, eggs, ½ teaspoon salt, vanilla and 3 Oregon Chai The Original Packets.
Add in half and half and eggs, and mix until smooth. Blend in the pumpkin.
Pour mixture into the prepared curst and bake for 12 minutes at 425°, then reduce the temperature to 350° and bake for an additional 30-40 minutes or until the filling is set. A knife inserted into the center of the pie should come out clean.
While pie is cooling, make the chai whipped cream. In a large chilled bowl, add heavy whipping cream, powdered sugar and Oregon Chai Vanilla packets. Using a whip attachment, whisk mixture until it produces firm peaks.
Reserve whipped cream until pie is completely cool. Serve pie with a dollop of chai whipped cream.