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