Chai Chess Pie Recipe

Crust:

1. Preheat oven to 425°F.
2. Stir flour and salt in large bowl until blended.
3. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas.
4. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
5. Shape dough into a ball then flatten into 1/2-inch thick disk. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
6. Roll dough on lightly floured surface, rolling from center outward. For 9-inch pie plate, roll into an 11-inch circle. For 9 1/2-inch deep-dish pie plate, roll into a 12-inch circle. Transfer dough to pie plate.
7. Fold edge under and press to form a standing rim. Flute edge as desired.
8. Line crust with crumpled parchment paper and fill with pie weights.
9. Bake for 18-20 minutes.
10. Remove from the oven and cool for about 5 minutes.
11. Remove the weights and parchment paper.
12. If the dough still look wet, reduce the oven temperature to 350°F and bake an additional 5 minutes.
13. Allow par-baked crust to cool.

Filling:

1. In a bowl, whisk together the eggs and sugar until light in color and creamy.
2. Whisk in the molasses, tea, flour, butter and salt until well blended.
3. Pour into cooled crust and bake for 25-30 minutes.
4. Remove from the oven and allow to cool.

Whipped Topping:

1. Add all ingredients to a mixing bowl and beat on medium-high speed until the cream holds stiff peaks.
2. Spread on top of cooled pie.