Sweet Tea Pie

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Recipe Courtesy of


Servings: 8
Prep Time: 2 hours 20 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

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


 

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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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Reader Comments:

54321

Sorry Paula but somebody must have copied this recipe allllllll wrong! Crust is enough for 2 pies not 1. Waaaaaay too much filling for one pie but not enough for 2. Cooking time needs to be increased dramatically and last of all, chess pie has a much better flavor and not as expensive as this one. After 65 minutes to bake, it finally set. I baked this to take to a homecoming dinner at my church but after pulling it from the oven I would be embarrassed to tears to show up with the worlds ugliest pie. Sorry but I hope I can save someone else the time trouble and expense.

By Donna on September 21, 2013

54321

I have been baking this pie for over an hour now, it's runny and is not setting at all. I have covered with tin foil to prevent the top and crust from burning but still.... it doesn't sit.... runny, raw, expensive mistake!!! Apparently others have had this problem as well.

By Lindy Marshall on April 14, 2013

54321

Dear Paula, I have watched your show often. I love the food you cook. I have been to Savanah, Ga and saw your shop. The sweet tea pie is like a chess pie. Have you made those chess pies. My mother side of her family is from Texas. I have spent time in Texas and had eaten Chess Pie in Texas. Many people do not know anything about Chess Pie. I have tried to make the pie three times. It just does not turn out as good as the ones I had in Texas. Those pie were from piggy wiggy. Of course they do not have those stores anymore. When you added the cornmeal that is what made me think of the chess pie. I just love Savanah and the entire area. Keep cooking its great. Elizabeth Harper-Ray

By Elizabeth Harper-Ray on April 12, 2012

54321

I love this recipe and I'm doing alot of baking for christmas, and I was wondering can I make the this pie until just before it needs to go in the oven, and freeze it at that point. So I can just take it out and bake it when I want it?

By James on December 21, 2011

54321

too much pie crust! Took an hour and 45 minutes tobake. The pie was all over the baking sheet underneath the pie. The crust wa burned and the inside never set. Why? Also a very expensive pie!

By deborah crawford on October 31, 2011

54321

Tried to make the sweet tea pie it didn't set, any help.

By Vicki on December 21, 2010

54321

Paula,I need baking help please!!!!!!!!!

By Dawn on December 14, 2010

14321

Expensive mistake...not even attractive!

By Anonymous on December 07, 2010

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