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1
Preheat oven to 350 degrees and set the rack on the middle setting.
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2
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.
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3
Pour mixture into the pie plate and press firmly onto the bottom and sides.
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4
Bake for 10 minutes until lightly golden. Cool completely on a wire rack.
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5
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.
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6
In a medium, heavy-bottomed saucepan, whisk together the egg yolks, 2/3 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.
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7
Pour chocolate custard into cooled crust. Allow to cool completely before topping with whipped cream.
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8
Meanwhile, make the whipped cream. 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. Place entire pie into refrigerator to chill approximately 3 hours. Serve chilled.
