From the “Cooking with Tea Cookbook,” by Jennifer and Mo Siegel

Mo and Jennifer like to make this pie with hazelnuts, pecans
and walnuts, but any combination is great. For a Southwestern
version, add a handful of pine nuts.
2 Celestial Seasonings Nutcracker Sweet Holiday tea bags
1 cup boiling water
2 ounces unsweetened chocolate
⅓ cup butter
1½ cups sugar
½ teaspoon salt
1 cup mixed unsalted nuts, chopped
2 eggs
1 pie crust

In a saucepan, steep two Nutcracker Sweet tea bags in boiling water for four minutes. Remove and discard the tea bags. Lower the heat to simmer. Add chocolate and butter, stirring until melted.

Remove the saucepan from the heat and let it cool down for 10 minutes. Add sugar, salt, nuts and eggs and mix well. Pour this mixture into a pie shell. Preheat oven to 375 degrees and bake for 45 minutes.

Serve warm or cold, alone or with whipped cream. Serves 6 to 8.