If you are a sweet tea lover, you will absolutely love this pie. What I especially like about the recipe is that most of the ingredients I always have on hand. I also added a teapot and cups to the pie. I had an extra crust so I just cut out the forms, sprinkle sugar on top and then baked them separately on parchment paper for about 10 minutes after the pie was done. Then I just lay them on top of the cooked and cooled pie.
1 Pillsbury refrigerated piecrust (1 sheet)(or make your own!) 2 c. sugar 2 tbsp. cornmeal 1 tbsp. flour 1/8 tsp. salt 1/2 c. butter, melted 1/4 c. double-strength sweet tea 1 tbsp. white vinegar 1/2 tsp. vanilla extract Zest of 1 lemon 4 Eggs, beaten 1 pastry pie crust (9-inch) Powdered sugar, for dusting
Small container of whipping cream
The first thing I did for this recipe was early in the morning, I made some sun-brewed tea. I just took 4 regular sized teabags and 1/4 cup of sugar in a quart container and set it in the window for 2 hours. You only need 1/4 of a cup for the recipe so drink the rest by diluting it with a little water.
Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together sugar, cornmeal, flour, salt, butter, tea, vinegar, and vanilla extract. Add eggs and lemon zest, whisking again until combined. Pour into the pie crust.
Place pie on a baking sheet just in case any bubbles up and spills over, which mine did not. Bake 50-55 mins.
Let cool for 2 hours. As soon as it cools down, put in the fridge.
For the whipped cream, I just beat the cold whipping cream in a cold bowl with cold beaters after adding in a little sugar and vanilla and a sprinkle of cinnamon.