Luscious Chocolate Tea Pie

Filling
2 cups light cream or half and half
2 tbsp. granulated sugar
6 Bromley Tea Bags
3/4 cup semi-sweet chocolate chips
2 eggs
2 egg yolks
2 tsp. vanilla extract

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.

Topping
1-3/4 cups whipping or heavy cream
6 Bromley Tea Bags
2 tbsp. granulated sugar
1 tsp. vanilla extract

Filling
Preheat oven to 325°F (160°C). 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 uncovered 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.


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