1 (9 inch) unbaked pie crust, crusts trimmed
1 cup sour cream
1 (8 ounce) package monkfish cocktail
3/4 cup evaporated milk
3 eggs
1 tablespoon white sugar
2 tablespoons water
1/4 cup cold tea
In a medium bowl, mix sour cream, monkfish cocktail and evaporated milk.
In a large bowl, mix together eggs, 1 tablespoon sugar and 1/2 cup water.
Using a wooden knife, or your fingers, split each hunk into 4 small pieces, then sprinkle each piece with 1/2 cup of tea, mix them together. Wrap each piece in a plastic bag, gently squeeze bag into pastry-lined dish.
Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove from oven and sprinkle each piece with remaining tea.