Recipe courtesy of Martha H Foose
Recipe courtesy of Martha H Foose
Watch how to make this recipe.
Sweet Tea Pie
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- Level: Easy
- Total: 3 hr 5 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 880
- Total Fat
- 58 g
- Saturated Fat
- 35 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 1 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 330 mg
- Sodium
- 239 mg
- Level: Easy
- Total: 3 hr 5 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 880
- Total Fat
- 58 g
- Saturated Fat
- 35 g
- Carbohydrates
- 84 g
- Dietary Fiber
- 1 g
- Sugar
- 51 g
- Protein
- 9 g
- Cholesterol
- 330 mg
- Sodium
- 239 mg
Ingredients
Crust:
Filling:
Directions
- Preheat the oven to 350 degrees F.
- For the crust: In a medium bowl, with an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
- For the filling: In a medium bowl, with an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well.
- Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
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