When thinking of indulgence, what comes to mind but chocolate of course. Velvety chocolate enhanced by tea encased in a buttery pastry covered with sweet whip cream. This is a recipe sure to be devoured as soon as it is made.

Tea Chocolate Cream Pie (photo by Janet Sanchez, all rights reserved)

Tea Chocolate Cream Pie (photo by Janet Sanchez, all rights reserved)

3 cups milk
1 tbsp black tea (chai would work well also)
5 egg yolks
1 tsp vanilla
2 cups sugar
4 tbsp cornstarch
8oz quality semisweet chocolate (use a high cocoa content product 50% or more)
1 tub or can of whip topping
1 ready to use pie shell

In a medium sauce pot heat the milk to 212° (boiling), and steep your tea in it for about 3-5 minutes. You will need a double boiler or a pot fill 1/3 with water and a metal bowl to set on top. Place the water base over medium heat and bring to a simmer. In the top bowl whisk together egg yolks, sugar and cornstarch. The mixture will be crumbly and a bit dry. Make sure it is thoroughly mixed. Place the bowl on top of the heating water base and put in the chocolate.

When the chocolate starts to melt whisk the egg mixture and chocolate together then slowly whisk in the tea milk. Once the mixture is completely blended and resembles the consistency of hot chocolate, pour out the water from the base and pour in the chocolate mixture. Bring the chocolate mixture to a boil, this will thicken it to a pudding consistency. Once thickened remove from heat, place in a bowl with plastic wrap directly on the top of the chocolate mixture and refrigerate for about 2 hours or until cool.

Once the mixture is cooled spread it into your prepared pie shell. Spread the whip topping over the top with an offset spatula or pipe on with a piping bag. To garnish use a vegetable peeler and shave a chocolate bar. Sprinkle the shavings over the top of the pie. Allow the pie to set up in the fridge for at least one more hour before serving.

This same recipe can be used to make a lovely mousse by simply whipping up 1 pint of heavy cream into whipped cream and folding it into the cooled chocolate mixture.

See more of Janet Sanchez’s articles here.

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