| 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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