Sweet Tea Pie

Yesterday was a rare occurence - I actually had the chance to watch a program on the Food Network before dinner. The kids were with their GiGi at the pool and Hubby was cooking on the grill. So I put my feet up on the couch, glass of wine in-hand and watched "Paula's Best Dishes." It was quite the treat.

I know some folks can't stand Paula, but when I was on maternity leave - in both 2005 and 2007 - I became a bit addicted to her show on the Food Network. I would feed the babies and watch the programs, wishing I had kitchens like Paula and Ina and the ability to cook delictible dishes. So, cut to August 2012 and Paula is cooking with special guest, Martha Hall Foose. How I luuuuuvv Martha, or as Paula calls her, "Mawtha." (I much prefer the Missisippi Martha to that Martha up north.) I've written about Martha in the past and her role as food stylist for the film, "The Help." That reminds me, I need to remember to add her cookbook to my Christmas list...

Anyhoo, Paula and Martha were making Martha's famous Sweet Tea Pie, or "Sweetie Pie." I sooo want to try this now. Have you had it? Do you own any of Martha's cookbooks? Here's the recipe, courtesy of Garden & Gun magazine.

Sweet Tea Pie

Pastry for a 9-inch single crust pie (store bought or basic pie crust)

2 cups sugar1 cup butter, softened8 egg yolks3/4 cup strong steeped tea, at room temperature1 tablespoon freshly squeezed lemon juice1 teaspoon grated lemon zest2 tablespoons all-purpose flour1 1/2 teaspoons cornmeal1/2 teaspoon salt
Heat the oven to 350 degrees F. Line a 0-inch pie pan with crust and then crimp the edges decoratively.

In a large bowl, beat the sugar and butter on medium speed until light and fluffy. Add the egg yolks 1 by 1, beating well each time. With the mixer off, add the tea, lemon juice, and zest, and beat on medium speed to mix them in well. Add the flour, cornmeal, and salt, and use a fork or a whisk to stir them in evenly and well.

Pour the filling into the crust and place it on the bottom shelf of the oven. Bake until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan, about 45 minutes.

Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

Enjoy!

Images from marthafoose.com and Food Network