Sweet Tea Pie

This Sweet Tea Pie is just about as Southern as it gets.

This Sweet Tea Pie is just about as Southern as it gets. 

Sweet Tea Pie
Yield: 1 (9-inch) pie
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  1. 1⁄2 (14.1-ounce) package refrigerated piecrust (1 sheet)
  2. 1 cup sugar
  3. 1 tablespoon all-purpose flour
  4. 1 tablespoon plain cornmeal
  5. 1⁄8 teaspoon salt
  6. 2 large eggs
  7. 2 large egg yolks
  8. 1⁄2 cup cold strong brewed unsweetened tea
  9. 1⁄4 cup unsalted butter, melted and slightly cooled
  10. 1 teaspoon lemon zest
  11. 1 tablespoon fresh lemon juice
  12. Sweetened whipped cream, to serve
  13. Garnish: lemon zest
  1. Preheat oven to 350°. On a lightly floured surface, roll piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired. Refrigerate 15 minutes. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
  2. Bake 15 minutes. Carefully remove paper and weights. Let cool 30 minutes on a wire rack.
  3. In a large bowl, stir together sugar, flour, cornmeal, and salt. Add eggs and egg yolks; beat at medium speed with an electric mixer until combined. Add tea, butter, and lemon zest and juice; beat until combined. Pour into prepared crust.
  4. Bake until set, approximately 35 minutes. Let cool completely on a wire rack. Refrigerate until chilled. Serve with whipped cream; garnish with zest, if desired.
Taste of the South http://www.tasteofthesouthmagazine.com/
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