I love buttermilk pie! it is smooth and creamy and sweet. I serve it ice cold in the summer time and it just hits right.
I also love a good sweet tea. So it made sense when I started trying to combine the two. This is my third incarnation and I am sharing it with you here. I love the flavors that I am getting, but can’t seem to get the watery-ness down. In this version. I’ve added some cornmeal to it and it definitely helps. Does adding even 1 tablespoon of cornmeal make this a chess pie?
Please make this recipe and send me your reviews and results. Do you have abetter answer from? I can’t wait to hear from you!
Sweet Tea Buttermilk/Chess Pie
This pie is one that I am developing. The flavors are already good. I am working on getting the consistency right. Come along on this journey with me.
Servings: 9 slices
- 3/4 Cup Brewed Strong Black Tea
- 3/4 Cup Granulated White Sugar
- 1/2 Cup Unsalted Butter, at room temperature
- 1/2 Cup Additional Granulated White Sugar
- 8 Lg. Eggs, 3 whole and 5 just yolks
- 3 Tbs. All-Purpose Flour
- 1 9" Pie Crust
Preheat oven to 350°. Make a sweet tea simple syrup by combining sweet tea and 3/4 cup sugar in a saucepan.Bring to a boil then reduce heat and let simmer until reduced in half.Set aside and let cool. It should be syrupy.
In the bowl, of a stand-up mixer fitted with paddle attachment, combine 1/2 cup sugar and room temperature butter, until light in color and fluffy.
Add the egg yolks one at a time, mixing well each time. Then add the whole eggs, one at a time.Add the tea simple syrup, slowly. Then beat in flour.The filling will be soft and liquid, not thick, and may seem curdled, but don't worry. Brush the bottom of the pie crust with a little egg white. or sprinkle with confectioners sugar.Pour the filling into the piecrust. Bake until the top and crust are handsomely browned, and the pie is fairly firm throughout, with just a little jiggling in the center, 35-45 minutes.If your crust is browning too fast, cover with foil.