Recipe - Luscious Chocolate Tea Pie

FILLING
2 cup (1 pint) light cream or half
and half
2 tablespoon Sugar
6 Lipton FloThru Tea Bags
Three fourths cup Semisweet chocolate chips
2 Eggs
2 Egg yolks
2 teaspoon Vanilla extract
Chocolate Crumb Crust*

TOPPING
1 Three fourths cup Whipping or heavy cream
6 Lipton FloThru Tea Bags
2 tablespoon Sugar
1 teaspoon 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 1One half 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 Three fourths 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 One fourth cup melted margarine or
butter. Press into 9inch pie pan, pressing up sides to form a high rim.
Refrigerate until ready to use.

Taste Tested Recipe from The Lipton Kitchens

Posted to recipeludigest by LSHW shusky@erols.com on Feb 10, 1998