Chai Cream Pie

Roll out the dough into a 12-inch circle; place on a 9-inch pie dish greased with cooking spray. Bend the edges and make a recess. Bake the cake according to the instructions on the package. Cool completely on a wire rack.Combine the milk and the following 4 ingredients (with the addition of ginger) in a medium heavy saucepan over medium-high heat; cook until the mixture reaches 180 ° C or until tiny bubbles form around the edges. Remove from heat. Add the tea bag, cover and let stand for 15 minutes. Strain the mixture through a sieve into a bowl and remove any leftovers. Return the milk mixture to the pan and cook over medium-high heat until the milk is heated to 180 degrees or until tiny bubbles form around the edges.Combine the sugar, cornstarch, salt, and eggs in a large bowl, mixing well. Gradually add the hot milk mixture to the sugar mixture, stirring constantly with a whisk. Return the milk mixture to the pan and cook over medium heat for 10 minutes or until it thickens and begins to bubble, stirring constantly. Remove from the heat; add the butter.Place the mold in a large bowl with ice for 10 minutes or until the filling cools, stirring occasionally. Spoon the mixture onto the cake; cover the surface with plastic wrap. Refrigerate for 3 hours or until set; remove the plastic wrap. Top the pie with whipped cream; sprinkle with ground cinnamon.