Recipe courtesy of Martha H Foose

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
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6 ounces cream cheese, softened

1 cup (2 sticks) unsalted butter, softened

2 1/2 cups unbleached all-purpose flour


1 cup (2 sticks) unsalted butter, softened

2 cups sugar

8 large egg yolks

3/4 cup strong steeped orange pekoe tea, cooled

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

2 tablespoons unbleached all-purpose flour

1 1/2 teaspoons cornmeal

1/2 teaspoon salt


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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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