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1
For the crust:
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2
Combine the flour, salt, and sugar in a medium bowl. Cut in the butter until pea size crumbs form. Sprinkle the ice water over the flour mixture one tablespoon at a time, tossing with a fork until the mixture is moistened.
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3
Shape dough into a ball, wrap with plastic wrap and refrigerate for 1 hour.
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4
Preheat the oven to 450 F. On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place crust in the pie dish and trim off any excess along the edges. Flute the edges with your fingertips. Prick the bottom of the crust several times with a fork. Bake for 12 minutes. Remove from oven. Cool completely on a wire rack.
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5
For the filling:
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6
Warm the milk in a saucepan over medium heat until it reaches 180 F. Remove pan from heat. Add the tea bags to the milk, put the lid on and let it steep for 5 minutes. Remove the tea bags.
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7
Add the chocolate to the warm milk mixture and stir until mostly melted. Stir in the sugar and salt.
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8
Lightly beat the egg yolks in a bowl. Slowly add 1 cup of the warm milk mixture to the egg yolks, stirring constantly. Slow pour the egg mixture into the pan of milk mixture as you stir continuously. Add the cornstarch and whisk until smooth.
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9
Heat the mixture over medium heat and stir constantly until the mixture thickens, about 3 minutes. Stir in the butter. Remove from heat.
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10
Immediately pour the filling into the prepared pie shell. Cover the filling with plastic wrap, making sure the plastic wrap is touching the filling to prevent a skin filming. Refrigerate for 1 hour or until firm.
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11
Spread the whipped cream over the filling. Dust lightly with cinnamon.
