MY "Chai" Cream Pie!!!

1/2 (14.1 ounce) package refrigerated pie dough  - OR 1 frozen pie crust!

Cooking spray

2 cups 2% reduced-fat milk

8 cardamom  pods, crushed

8 whole cloves

1 (3-inch) cinnamon stick, broken

Ginger, crushed

2 bags "chai tea"

1/2 cup sugar

3 Tablespoons cornstarch

1/8 tsp. salt

2 large eggs

1-1/2 Tablespoons butter, softened

1-1/2 cups frozen fat-free whipped topping, thawed

1/8 tsp. ground cinnamon

Prepare crust according to package directions

Combine milk and the next 4 ingredients (through ginger) in a medium, heavy saucepan over medium-high heat; cook until the mixture reaches 180 degrees or until tiny bubbles form around edge.  Remove from heat.  Add 2 chai tea bags, cover and let stands 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 degrees or until tiny bubbles form around edge.

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.

Place pan in a large ice-filled bowl for 10 minutes or until filling cools, stirring occasionally.  Spoon mixture into crust; cover surgae with plastic wrap.  Chill 3 hours or until set; remove plastic wrap.  Top pie with whipped topping;  garnish with ground cinnamon.  Yield 8 servings (serving size: 1 slice).

Have to PRINT this out - my hubby wants me to make this for his B'day which is coming up soon!