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
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|Serving Size: 1 Serving (1159g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1551 (52%)|
|Amt Per Serving||% DV|
|Total Fat 172.3g||230 %|
|Saturated Fat 71.3g||356 %|
|Monounsaturated Fat 67.7g|
|Polyunsanturated Fat 19.9g|
|Cholesterol 5471.5mg||1684 %|
|Sodium 850.2mg||29 %|
|Potassium 1601.3mg||42 %|
|Total Carbohydrate 271.2g||80 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 261.3g|
|Protein 113.1g||162 %|
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Calories per serving: 2999
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