Chocolate Sweetea Pie Recipe

Name: Chocolate Sweetea Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tea bags Bigelow(R) Sweetheart Cinnamon Herb; 3/4 cup whole milk; 10 graham crackers broken into pieces; 5 tablespoons unsalted butter melted; 2/3 cup sugar; 4 large egg yolks; 1/4 cup cornstarch; 1/4 teaspoon salt; 6 ounces semi sweet chocolate chips; 9 inches pie plate; 1 cup whipping cream cold, or heavy cream; 1 tablespoon sugar; 1 teaspoon pure vanilla extract

Servings: persons

8 tea bags Bigelow(R) Sweetheart Cinnamon Herb
3/4 cup whole milk
10 graham crackers broken into pieces
5 tablespoons unsalted butter melted
2/3 cup sugar
4 large egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
6 ounces semi sweet chocolate chips
9 inches pie plate
1 cup whipping cream cold, or heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

1
Preheat oven to 350 degrees and set the rack on the middle setting.
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.
3
Pour mixture into the pie plate and press firmly onto the bottom and sides.
4
Bake for 10 minutes until lightly golden. Cool completely on a wire rack.
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.
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.
7
Pour chocolate custard into cooled crust. Allow to cool completely before topping with whipped cream.
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.

1813

kcal

Calories

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tea bags Bigelow(R) Sweetheart Cinnamon Herb, 3/4 cup whole milk, 10 graham crackers broken into pieces, 5 tablespoons unsalted butter melted, and more.

Yes, Chocolate Sweetea Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Sweetea Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions