Chocolate SweeTEA Pie

Ingredients

8 Bigelow® Sweetheart Cinnamon Herb Tea Bags*
¾ cups hot whole milk
10 graham crackers, broken into pieces
5 tablespoons unsalted butter, melted
2/3 cup plus 2 tablespoons sugar
4 large egg yolks
¼ cup cornstarch
¼ teaspoon salt
6 ounces semi-sweet chocolate chips
1 - 9" pie plate
Whipped Cream:
1 cup cold whipping cream or heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Preparation

1
Preheat oven to 350 degrees and set the rack on the middle setting.
2
Place the graham crackers into the work bowl of a food processor fitted with the metal blade. Pulse until crackers are fine crumbs. Add 2 tablespoons of sugar and melted butter, and pulse until combined.
3
Pour mixture into the pie plate and press firmly onto the bottom and sides.
4
Bake for 10 minutes until lightly golden. Cool completely on a wire rack.
5
Meanwhile, place tea bags in the hot milk. Allow to steep for 5-7 minutes, and then remove tea bags, gently squeezing out liquid from bags.
6
In a medium, heavy-bottomed saucepan, whisk together the egg yolks, 2/3 cup of sugar, cornstarch and salt. Place pan on stove top and turn heat to medium-high. While whisking, add tea infused milk. Bring mixture to a low simmer while whisking vigorously. While continuing to whisk, add chocolate chips. Continue to whisk mixture at a low simmer until thickened into a custard, about 5-7 minutes total.
7
Pour chocolate custard into cooled crust. Allow to cool completely before topping with whipped cream.
8
Meanwhile, make the whipped cream. Place all ingredients in a large bowl. Using an electric mixer, beat until stiff peaks are formed. Spoon or pipe onto the cooled chocolate pie. Place entire pie into refrigerator to chill approximately 3 hours. Serve chilled.

 



About

This decadent pie is a perfect way to end Valentine's Day dinner with your sweetheart.  Bigelow's ® Sweetheart Cinnamon or Raspberry RoyaleTM tea infuses the filling with flavor, making it an extra special treat. 

Added:

September 26, 2012

Creator:

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