Sweet Tea Pie

I've mentioned before how much I love tea.  I consider it my own personal crack.  In my opinion it's acceptable to drink for breakfast, lunch, or dinner.  I love it.  While watching Paula Deen the other day I saw an episode that had one of my favorite cookbook authors on it as a guest, Martha Foose.  She was making something called Sweet Tea Pie.  It looked amazing and I decided that I needed to try it.

This turned out really great.  I added some extra lemon to the mix because I tend to like extra lemon in my tea anyway.  The filling was really silky and it was different than any other pie I've had.  I will definitely make it again.    
                
This also covers our Flavor of the Month for January.

Sweet Tea Pie:

(Martha Foose- Screen Doors and Sweet Tea)

Crust:
6 oz softened cream cheese
1 cup unsalted butter, softened
2 1/2 cups unbleached all-purpose flour


Filling:
1 cup unsalted butter, softened
2 cups sugar
8 large egg yolks
3/4 cups strong black tea, cooled
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unbleached all-purpose flour
1 1/2 teaspoons cornmeal
1/2 teaspoon salt


For the crust:
In 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.

Preheat the oven to 350.

For the filling:

In an electric mixer, beat the butter and sugar at a medium speed until light.  Add the yolks one at a time, beating at low speed until well incorporated.  Slowly add the tea, 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 for 45 minutes or until set.  Cool completely on a wire rack and then chill for 2 hours before serving.















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