Sweet Tea Pie

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 1/2 cup Tea, strong unsweetened

• Refrigerated

  • 2 Egg yolks, large
  • 2 Eggs, large

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tbsp Cornmeal, plain
  • 1/8 tsp Salt
  • 1 cup Sugar
  • 1 Whipped cream, sweetened

• Bread & Baked Goods

  • 1/2 (14.1-ounce package Piecrust, refrigerated

• Dairy

  • 1/4 cup Butter, unsalted

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1⁄2 (14.1-ounce) package refrigerated piecrust (1 sheet)
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon plain cornmeal
• 1⁄8 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 1⁄2 cup cold strong brewed unsweetened tea
• 1⁄4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Sweetened whipped cream, to serve
• Garnish: lemon zest

Directions

• 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. 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, and lemon zest and juice; beat until combined. Pour into prepared crust. 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.