| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 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* | ||
| 1 3/4 | c | Whipping or heavy cream |
| 6 | Lipton Flo-Thru Tea Bags | |
| 2 | tb | Sugar |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
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 1-1/2 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 Recipe from The Lipton Kitchens Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 10, 1998
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