Vegan Vanilla Chai Cream Pie

Whole Wheat Pie Crust:
1 C whole wheat flour
1/2 C white flour
1/4 tsp salt
1 tsp sugar
8 Tbs cold vegetable shortening
4 Tbs ice water

Mix dry ingredients then cut in shortening and add water until dough is formed. Refrigerate 30 min then roll out and put in pie tin. Poke bottom of crust with fork to keep air pockets from forming and weight pie crust with oven safe sauce pan and bake for 20 min at 350 degrees. Let cool.

Coconut milk pudding filling:
16 oz coconut milk
1/8 tsp salt
1/8 C corn starch
1/8 C water
1/3 C honey or sugar (or 1/2 C for a sweeter pie)
1 tsp vanilla
3 tsp chai spice (equal parts black peppercorns, allspice, cloves, star anis, nutmeg, cinnamon, dried ginger, cardamom. Pop whole spices in dry sauce pan over heat until fragrant then transfer to grinder and grind until fine powder is formed.)

Put milk, honey and salt into sauce pan and cook until melted together. In a seperate bowl mix together corn starch and water into a paste. Slowly stir into milk mixture. Cook on a low temperature,  never letting the pudding boil too vigorously. Cook until thick, about 5 minutes, stirring continuously. Turn off heat and add vanilla and chai spice. Let cool completely then put in pie crust. Top with sprinkled cinnamon.