This decadent pie is a perfect way to end dinner with your sweetheart. Bigelow's Sweetheart Cinnamon or Raspberry Royale tea infuses the filling with flavor, making it an extra special treat.
Preheat oven to 350 degrees and set the rack on the middle setting. 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. Pour mixture into the pie plate and press firmly onto the bottom and sides. Bake for 10 minutes until lightly golden. Cool completely on a wire rack. 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. In a medium, heavy-bottomed saucepan, whisk together the egg yolks, ⅔ 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. Pour chocolate custard into cooled crust. Allow to cool completely before topping with whipped cream (*recipe below). Place entire pie into refrigerator to chill approximately 3 hours. Serve chilled.
1 cup cold whipping cream or heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
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.