Blind bake your pie crust in a 350F preheated oven for 15 minutes. Remove from oven and allow to cool completely. (keep oven preheated to 350F)
In a skillet with sides, bring 1 cup of Chai tea to a simmer over high heat, allow to reduce by 1/2 (roughly 3-5 minutes)
Add peeled, cored and sliced apples to the reduced chai tea, continuing to cook on high for 5 minutes or until the apples are soft and the liquid is evaporated. Set aside.
In a medium bowl (or blender) whisk together half and half, eggs, sugar and vanilla.
Place chai tea infused apples in your pie crust, pour custard on top. Bake at 350 for 30 minutes or until the center is barely set.
Using your fingers, mash together butter, brown sugar, pecans and coconut. Sprinkle overtop of pie. Bake for another 10 minutes or until the top is lightly browned but the crust edges do not burn. For best results use a pie edge cover.
Allow to cool before slicing. Enjoy with a warm cup of chai tea latte!