Sweet Tea Chess Pie
- 20m Prep Time
- 55m Cook Time
- 2h Ready In
A Southern-style chess pie infused with black tea flavor from powdered iced tea mix. The filling is creamy and sweet with a hint of lemon, baked in a flaky pie crust.
Ingredients
- 0.5 Liquored Pie Dough
- 4 large eggs
- 355 ml sugar
- 118 ml powdered iced tea mix
- 118 ml buttermilk
- 29.6 ml all-purpose flour
- 14.8 ml yellow cornmeal
- 4.93 ml lemon zest
- 14.8 ml lemon juice
- 9.86 ml vanilla extract
- kosher salt
- 118 ml unsalted butter melted
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 37 mg
- Iron: 0.6 mg
- Magnesium: 6.95 mg
- Phosphorus: 71.2 mg
- Potassium: 71.2 mg
- Zinc: 0.44 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 Liquored Pie Dough
- 4 large eggs
- 355 ml sugar
- 118 ml powdered iced tea mix
- 118 ml buttermilk
- 29.6 ml all-purpose flour
- 14.8 ml yellow cornmeal
- 4.93 ml lemon zest
- 14.8 ml lemon juice
- 9.86 ml vanilla extract
- kosher salt
Prepare
- Melt 118 ml unsalted butter
Let's Cook
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Step 1.
Refrigerate the dough for 1 hour. On a lightly floured surface, roll the chilled dough out into an 11-inch circle about ¼ inch thick. Fit it into a 9-inch pie plate. Crimp the edges and chill the crust in the freezer while you make the filling.
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Step 2.
In a large bowl, whisk together the eggs, sugar, powdered iced tea mix, buttermilk, flour, cornmeal, lemon zest and juice, vanilla, and salt until smooth. Whisk in the melted butter until well blended. Set the filling aside while you parbake the crust.
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Step 3.
Preheat the oven to 375°F. Cut a circle of parchment paper to fit over the crust and place it on top. Fill with dried beans or pie weights. Bake for 12 minutes, then remove the beans and parchment, and bake the crust for another 3 minutes, until the edges are lightly golden brown and the bottom is a pale tan.
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Step 4.
Reduce the oven temperature to 350°F. Pour the filling into the parbaked crust. Bake until the filling is set and no longer jiggly in the center, 35 to 45 minutes. Let the pie cool on a wire rack before slicing.