Instructions: 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.

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