Southern Sweet Tea Pie

Crust

3 ounces cream cheese, softened
1 sticks unsalted butter, softened
1-1/4 cups unbleached, all-purpose flour

Beat together cream cheese and butter until combined. Add flour, mix until dough forms a ball. Pat dough into 9-inch pie pan. Chill until ready for use.

Preheat oven to 350 degrees.

Filling

2 sticks unsalted butter, softened
2 cups sugar
8 large egg yolks
3/4 cup strong steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons unbleached all-purpose flour
1-1/2 teaspoons cornmeal
1/2 teaspoon salt


Beat butter and sugar on medium until creamy. Add yolks one at a time. Slowly add the tea, zest and lemon juice. Scrape down bowl. Add flour, cornmeal, salt and mix well. Pour into crust and bake for 50 to 55 minutes until set. Cool completely on a wire rack, and then chill for 2 hours in refrigerator.

Garnish with candied lemon peeland fresh mint.