Luscious Chocolate Tea Pie

The problem with conservative churches is not that they lack members. The problem is that many of those members are not converted. Millions of members of evangelical churches are absent from worship services each Sunday and are equally absent from Christian living during the rest of the week. Biblical illiteracy and unethical conduct by Christians seem to be on the rise. Many people who attend are indifferent to the truths of Christianity, and others are divisive, even mean-spirited.

Paul House

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

2	c	1 pint light cream or half
		and half
2	T	Sugar
6		Lipton Flo-Thru Tea Bags
3/4	c	Semi-sweet chocolate chips
2		Eggs
2		Egg yolks
2	t	Vanilla extract
		Chocolate Crumb Crust*
1 3/4	c	Whipping or heavy cream
6		Lipton Flo-Thru Tea Bags
2	T	Sugar
1	t	Vanilla extract

INSTRUCTIONS

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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