FILLING
2 c (1 pint) light cream or half
-and half
2 tb Sugar
6 Lipton Flo-Thru Tea Bags
3/4 c Semi-sweet chocolate chips
2 Eggs
2 Egg yolks
2 ts Vanilla extract
Chocolate Crumb Crust*
TOPPING
1 3/4 c Whipping or heavy cream
6 Lipton Flo-Thru Tea Bags
2 tb Sugar
1 ts Vanilla extract
Make the day before so your romantic dinner for two is a relaxing one.
Preheat oven to 325F.
FILLING:
In medium saucepan, bring 1-1/2 cups light cream and sugar to the boiling
point. Add tea bags; cover and brew 10 minutes. Remove tea bags; set aside.
In small saucepan, melt chocolate chips over low heat with remaining 1/2
cup cream, stirring frequently. With wire whisk, stir into tea mixture,
until smooth; let cool.
In medium bowl, with wire whisk, blend eggs, egg yolks and vanilla. Blend
in tea/chocolate mixture.
Pour into prepared Chocolate Crumb Crust*. Bake 45 minutes or until set. On
wire rack, let cool 30 minutes. Store in refrigerator.
TOPPING:
Meanwhile, in small saucepan, bring 1 cup whipping cream to the boiling
point. Add tea bags; cover and brew 5 minutes. Remove tea bags; chill until
cold, about 2 hours. Stir in remaining 3/4 cup cream, sugar and vanilla. In
large mixer bowl, with electric mixer beat until stiff. Spread over chilled
pie. Makes about 12 servings.
*Chocolate Crumb Crust: In small bowl, combine 1 package (9 oz.) chocolate
wafer cookies, crumbled (about 2 cups) and 1/4 cup melted margarine or
butter. Press into 9-inch pie pan, pressing up sides to form a high rim.
Refrigerate until ready to use.
Taste Tested
Yields
1 Servings