Luscious chocolate tea pie

Yield: 1 Servings

Measure Ingredient
2 cups (1 pint) light cream or half and half
2 tablespoons Sugar
6 Lipton Flo-Thru Tea Bags
¾ cup Semi-sweet chocolate chips
2 Eggs
2 Egg yolks
2 teaspoons Vanilla extract
Chocolate Crumb Crust*
1¾ cup Whipping or heavy cream
6 Lipton Flo-Thru Tea Bags
2 tablespoons Sugar
1 teaspoon Vanilla extract

FILLING

TOPPING

Make the day before so your romantic dinner for two is a relaxing one.

Preheat oven to 325F.

FILLING:

In medium saucepan, bring 1-½ 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 ½ 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 ¾ 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 ¼ 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 Recipe from The Lipton Kitchens Posted to recipelu-digest by LSHW <shusky@...> on Feb 10, 1998

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