Directions

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely on cooling rack.
2. Meanwhile, in 3-quart saucepan, heat water to boiling over high heat. Stir in chai tea mix; reduce heat to low. Using wire whisk, stir in marshmallows and butter just until marshmallows are melted. Stir in caramel topping. Refrigerate about 30 minutes or until cool and thickened.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. (Do not overbeat.) Reserve 1 cup whipped cream; refrigerate until serving time. Fold remaining whipped cream into cooled filling. Pour into cooled baked shell. Sprinkle with pecans. Cover; refrigerate 2 hours or until filling is set.
4. Garnish with reserved whipped cream and chocolate shavings. Cover and refrigerate any remaining pie.