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Serious Eats

Black Bottom Chai Cream Pie

May 16, 2013

[Photograph: Sarah Baird]

When allowing the pie filling to set in the refrigerator, cover it securely with plastic wrap to ensure that a skin doesn't form on the top of the pie. While it should be ready to go in five or six hours, letting the pie get nice and firm overnight is your best bet.

About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahb

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