Light Rhubarb Chai Cream Pie with Greek Yogurt
A healthier take on cream pie featuring tart rhubarb balanced with warm chai spices and creamy vanilla Greek yogurt filling. The whole wheat pastry crust adds nutty depth while keeping things lighter than traditional versions. Perfect for spring entertaining when rhubarb is at its peak, this make-ahead dessert offers the comfort of classic pie with reduced guilt. The gelatin-set filling creates a silky texture that pairs beautifully with the chunky rhubarb topping and aromatic hints of cinnamon and cardamom.
Ingredients
- 1 ¼ cups whole-wheat pastry flourall-purpose flour1:1gluten-free
use regular flour for lighter texture
- ½ cup all-purpose flour, plus more for dusting and brushing
- 1 tablespoon sugar
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into chunks
- 2 tablespoons canola oil
- 4 tablespoons ice water, to 6 tablespoons
- ½ cup boiling water
- 1 chai tea bag
- 1 package unflavored gelatin
- 4 cups rhubarb, chopped
- ½ cup honey
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 1 ½ cups fat free vanilla Greek yogurt
Instructions
- 1
Pulse whole-wheat pastry flour, all-purpose flour, sugar and salt in food processor until combined
- 2
Add butter and process until mixture resembles coarse meal
- 3
Drizzle in canola oil and pulse 3-4 times
- 4
Add ice water gradually, processing until dough comes together
- 5
Flatten into disk, wrap and refrigerate at least 1 hour
- 6
Pour boiling water over tea bag and steep 10 minutes, then cool
- 7
Preheat oven to 375 degrees F
- 8
Roll dough on floured surface and transfer to 9-inch pie plate
- 9
Crimp edges and dock crust with fork
- 10
Bake until golden brown, 24-28 minutes, then cool completely
- 11
Combine rhubarb, honey, cinnamon and cardamom in saucepan over medium-high heat
- 12
Cover and simmer, then cook uncovered until rhubarb softens, 6-10 minutes
- 13
Reserve 1 cup rhubarb mixture and refrigerate
- 14
Sprinkle gelatin over cooled tea and let soften 5 minutes
- 15
Stir tea mixture into remaining rhubarb until gelatin dissolves
- 16
Cool mixture 15 minutes or over ice bath 4-5 minutes
- 17
Whisk rhubarb-gelatin mixture with yogurt
- 18
Brush flour into docking holes and pour filling into crust
- 19
Refrigerate until set, about 2 hours
- 20
Top with reserved rhubarb mixture
Tips
Dock the crust thoroughly with a fork to prevent puffing during baking, and brush flour into holes before adding filling to prevent sogginess.
Cool the rhubarb-gelatin mixture properly before adding yogurt to prevent curdling and ensure smooth texture.
Reserve some rhubarb mixture before adding gelatin for a chunky topping that provides textural contrast to the smooth filling.
Good to Know
Refrigerate covered up to 3 days. Crust may soften slightly over time.
Crust can be baked 1 day ahead. Assemble pie morning of serving for best texture.
Serve chilled. Let sit 5 minutes at room temperature for easier slicing.
Common Mistakes
Cool rhubarb mixture completely before adding yogurt to avoid curdling.
Dock crust thoroughly to prevent puffing during blind baking.
Don't skip brushing flour in docking holes to prevent soggy bottom.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use regular flour for lighter texture
General Alternatives
FAQ
Can I use frozen rhubarb instead of fresh?
Yes, thaw and drain frozen rhubarb first. You may need to cook it slightly longer to evaporate excess moisture and achieve proper consistency.
What if I don't have chai tea bags?
Mix 1/2 teaspoon each cinnamon and cardamom with 1/4 teaspoon ginger and pinch of cloves. Steep in hot water for similar flavor profile.
How long will this pie keep in the refrigerator?
The pie stays fresh for up to 3 days covered in refrigerator. The crust may soften slightly but flavor remains excellent throughout storage period.