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    Home > Blog > Holiday > Holiday Desserts > Chai Spiced Ruffled Milk Pie

    Chai Spiced Ruffled Milk Pie

    by Teri Lyn Fisher · Published: Jan 23, 2019 · Modified: Sep 24, 2021

    Jump to Recipe
    This Chai Spiced Ruffle Milk Pie is a simple and delicious dessert that's perfect for the holiday season!

    A sliced chai spiced ruffled milk pie.
    Happy Wednesday! I am excited to share this recipe for Chai Spiced Ruffled Milk Pie with you because this pie is the perfect, little comforting dessert for right now. It’s cold everywhere, I live under my heated blanket and all I want to drink are hot things. We used chai spice in this pie because we love it and will never be over chai spice in desserts. Chai is just so good.

    The ruffles from this pie come from scrunching the fillo together which is an easy thing to do. Then you wrap the scrunched fillo into a coil and bake it. Halfway through baking it you pour the milk over the entire dessert making a softer center with crispy edges. It’s so good and the scrunching makes it really easy. Anyone can make this chai spiced ruffled milk pie look and taste amazing, I promise. It’s one of those pies (using that term loosely, lol) that looks impressive but isn’t hard to make at all. It’s totally my favorite kind of pie. :)

    You can also make this recipe ahead of time and stick it in the freezer pre-baked. When you’re ready for it, just pop it into the oven straight from the freezer. It’s so simple and makes a great freeze ahead dessert!

    If you love this recipe and just chai in general, you’ll also love our chai banana cake.
    ♥ Teri
    A close up of a slice of chai spiced ruffled milk pie with a fork.

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    A sliced chai spiced ruffled milk pie.

    Chai Spiced Ruffled Milk Pie

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    This Chai Spiced Ruffle Milk Pie is a simple and delicious dessert that's perfect for the holiday season!
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 45 mins
    Servings: 8

      INGREDIENTS  

    chai spice

    • 1 ½ teaspoon ground cinnamon
    • 1 ½ teaspoon ground ginger
    • ¾ teaspoon cardamom
    • ¾ teaspoon ground allspice
    • ¾ teaspoon ground cloves

    filling

    • 1 cup (2 sticks) unsalted butter, melted
    • 2 cups finely chopped walnuts
    • 1 ½ cups light brown sugar, divided
    • 2 cups milk
    • 2 large eggs
    • 2 egg yolks
    • 2 teaspoons vanilla extract

    assembly

    • 32 sheets fillo dough, thawed
    • ⅔ cup powdered sugar

      INSTRUCTIONS  

    • Preheat oven to 350˚F.
    • Lightly grease inside of 9 inch springform pan, then wrap foil and place onto a baking sheet. Set aside.
    • Place all chai spice ingredients into a small mixing bowl and whisk together.
    • Place 2 sheets filo onto a clean surface, overlapping one another. Brush the top sheet with butter and top with 2 more sheet of filo and brush with butter.
    • Sprinkle ¼ cup of chopped walnuts evenly over buttered filo followed by 1 tablespoon brown sugar and ¼ teaspoon of chai spice.
    • Carefully scrunch together filo sheet from top to bottom, then tightly curl into a spiral.
    • Place stuffed and rolled filo into center of springform.
    • Repeat steps 4 to 6 with remaining ingredients, adding to the original spiral, with each ruffled log of filo until the springform is full.
    • Place pie in oven and bake for about 20 minutes.
    • While pie is baking, make custard base: Pour milk and vanilla into a saucepan and scald over medium-low heat.
    • In a mixing bowl combine remaining cup of brown sugar and eggs and whisk together.
    • Add ½ cup scalding milk to egg and sugar mixture and quickly whisk together to prevent scrambling. Whisk an additional ½ cup milk to mixture and whisk together.
    • Pour mixture back into saucepan with remaining milk and whisk together.
    • Cook mixture, constantly stirring, until just thick enough to barely coat the back of a wooden spoon. Stir in ½ tablespoon chai spice into milk mixture and remove from heat.
    • After 20 minutes remove pie from oven. Pour milk mixture evenly over pie and place back into oven for an additional 20 to 25 minutes or until custard sets and top of pie turns golden brown.
    • Remove from oven and cool for 10 to 15 minutes before unmolding from pan. Transfer to serving dish.
    • Combine powdered sugar with remaining chai spice and sift over ruffled pie. Serve.

      NOTES  

    *Makes 1 (9 inch) pie
                                                                                                                                                                               *To Freeze: Cover springform pan tightly with foil and place in freezer for up to 3 months. To make, preheat oven as directed above and bake pie for 30 minutes before pouring milk mixture over and continuing to bake for 20 to 25 minutes.

    January 23, 2019 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Crock Pot Beer Cheese Dip
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    Reader Interactions

    January 23, 2019 / 12 Comments

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    1. Faye

      April 16, 2022 at 6:20 pm

      Hi Teri Lyn! This recipe sounds amazing! Does it have to be served immediately after cooling? What are the recommended storing instructions?

      Reply
    2. Sarah Herold

      March 12, 2020 at 11:18 am

      Did you really mean 3/4 CUP of cardamom?

      Reply
      • Jenny Park

        March 12, 2020 at 8:21 pm

        no, definitely not! thanks for pointing that out, the recipe has been updated!

        Reply
    3. Kassidee

      March 27, 2019 at 9:47 am

      This looks absolutely amazing and I want to try to make it but I don’t quite understand what is going on. I am no expert when it comes to baking and cooking but I wanted to try something new. Hopefully something can be fixed so people like me can understand it.

      Reply
      • Jenny Park

        April 01, 2019 at 9:19 am

        ah yes! This is definitely on we should’ve done a few process images for! It’s definitely a simple recipe, but without photos can be confusing for sure. We’ll work on getting those up soon!

        Reply
    4. Barb

      January 29, 2019 at 9:25 am

      I think it would be very helpful to post pictures of all steps or a video. I was excited to make this but I literally don’t know what the steps are referring to.

      Reply
    5. Julie S

      January 26, 2019 at 8:34 am

      I was a little lost, too, with the scrunching and rolling. Looking at the pic I’m guessing that you’re mooshing (as much as one can moosh) the phyllo and then, starting in the center of the pan, spiraling the mooshed phyllo in the pan from the center to the outside. Looks yummy.

      Reply
    6. Cathy

      January 24, 2019 at 9:53 am

      this is interesting but I don’t understand some of the directions!
      #4 – overlap end to end? or stack on top of each other?
      #6 – Scrunch? not sure how. Lengthwise or short end? is a scrunch a messy roll-up?
      #8 – do you add this scrunched log to the end of the 1st spiral? or are they stacked to fill the pan?
      Some photos might be helpful since this is a new technique.
      It looks delicious and I have some new crop walnuts that I am anxious to try it on!

      Reply
    7. Andrea

      January 24, 2019 at 8:07 am

      Hi. #2 directions are a bit confusing. Wrap what in foil? Can you include photos of the steps. Normally I don’t need them, but this recipe could use a few. Also, #6, 7, and 8….could use photos. Thank you. I really would like to try this, but feel a bit lost on the procedure.

      Reply
    8. Sue Moody

      January 23, 2019 at 12:12 pm

      Could really use a video for this. I’m having a hard time visualizing what you do with the phylo.

      Reply
    9. Danielle

      January 23, 2019 at 11:17 am

      Any chance there is a video or pictures with the recipe? Not sure what it means to overlap, fill and scrunch and filo …

      Reply
      • Jenny

        February 01, 2019 at 10:37 am

        I had that question too, so did an internet search and found pictures of a similar pie on Smitten Kitchen. I think I get it now. Can’t wait to try this!

        Reply

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