This Sweet Tea Pie is just about as Southern as it gets.

Sweet Tea Pie 2015-06-02 21:43:42 Yield: 1 (9-inch) pie Write a review Save Recipe Print 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 Instructions 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. Taste of the South https://www.tasteofthesouthmagazine.com/