Recipe courtesy of Martha H Foose
Sweet Tea Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 880
- Total Fat
- 58
- Saturated Fat
- 35
- Carbohydrates
- 84
- Dietary Fiber
- 1
- Sugar
- 51
- Protein
- 9
- Cholesterol
- 330
- Sodium
- 239
- Total: 3 hr 5 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 45 min
Ingredients
Crust:
6 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 1/2 cups unbleached all-purpose flour
Filling:
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
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.