INGREDIENTS

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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