Sweet Tea Pie
Description
You don't need to be a southern belle to make or enjoy this wonderful pie. Serve it anytime but it's especially great around the holidays.
Ingredients
1⁄2 (14.1 oz.) package refrigerated piecrust (1 sheet)
1 c. sugar
1 T. all-purpose flour
1 T. plain cornmeal
1⁄8 t. salt
2 large eggs
2 large egg yolks
1⁄2 c. cold, strong brewed unsweetened tea
1⁄4 c. unsalted butter, melted and slightly cooled
1 t. lemon zest
1 T. freshly squeezed lemon juice
sweetened whipped cream, to serve
lemon zest, for garnish
Directions
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Preheat oven to 350 degrees.
On a lightly floured surface, roll piecrust into a 12 inch circle. Press it into the bottom and up the sides of a 9 inch pie plate. Fold edges under, and crimp as desired. Refrigerate for 15 minutes. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
Bake 15 minutes. Carefully remove paper and weights. Let cool 30 minutes on a wire rack.
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, lemon zest and lemon juice; beat until combined. Pour into prepared crust.
Bake until set, about 35 minutes. Let cool completely on a wire rack.
Refrigerate until chilled.
Serve with whipped cream and garnish with lemon zest, if desired.
8 servings.