Recipe courtesy of Lucy's Fried Chicken
Show: Unique Eats
Episode: Reinvention
Sweet Tea Pie
Total:
2 hr 40 min
Active:
1 hr
Yield:
8 servings
Level:
Intermediate
Total:
2 hr 40 min
Active:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Crust:
  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons kosher salt 
  • 1 teaspoon sugar
  • 1 1/4 sticks unsalted butter, cut into 3/4-inch cubes
  • 1/3 cup ice water 
Filling:
  • 11 egg yolks
  • 2 3/4 cups sugar
  • 2 tablespoons fresh lemon juice
  • 1 cup very strong steeped orange pekoe tea 
  • 1/4 cup all-purpose flour
  • 2 teaspoons cornmeal 
  • 2 teaspoons kosher salt
  • 3 sticks unsalted butter, cut into 1/2-inch cubes
  • Whipped cream, for serving

Directions

For the crust: Combine the flour, salt and sugar in a food processor and pulse to blend. Add the butter and pulse until the cubes are roughly half their original size.

Slowly pour in the ice water, pulsing until the mixture resembles a coarse meal. Gather the dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Roll out the dough into a circle large enough to fit a 10-inch pie pan with 1 1/2 to 2 inches of overhang. Transfer the dough to the pie pan. Fold the overhanging edges back onto themselves and crimp to form a half-inch barrier above the pan. Refrigerate until ready to fill and bake.

Preheat the oven to 350 degrees F.

For the filling: Add the egg yolks to a large mixing bowl. Slowly pour in the sugar, whisking constantly, until thoroughly combined. Whisk in the lemon juice and tea. In a separate bowl, mix together the flour, cornmeal and salt, then whisk the dry ingredients into the wet ingredients.

Set the mixing bowl over a barely simmering saucepan of water and heat the filling slowly, whisking often. Gradually whisk in the butter until fully combined. Pour the filling into the chilled pie shell.

Bake on the middle rack of the oven until the surface of the pie turns deep brown and hardens slightly and the center jiggles but doesn't ripple, 30 to 40 minutes; start checking after 30 minutes.

Let the pie cool completely on a rack, then refrigerate for easy slicing. Enjoy cool or at room temperature. Serve with a dollop of whipped cream.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Individual Pecan Pies with Sweet Tea Caramel Sauce

Recipe courtesy of Tyler Florence

Sweet Tea

Recipe courtesy of Alton Brown

Sweet Tea

Recipe courtesy of Marcelle Bienvenu

Sweet Tea Bourbon Lemonade

Sweet Tea Pork Loin

Sweet Tea Cupcakes with Lemon Sweet Tea Frosting

Recipe courtesy of Heather McDonnell

Sweet Potato Pie

Recipe courtesy of Dave Lieberman

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here