Aletia Du Pree / Cookbook Author "Deliciously Southern"
1 (3-ounce) package cream cheese
½ cup (1 stick) unsalted butter
1 ¼ cups all-purpose flourFilling 1 cup (2 sticks) butter, softened
2 cups granulated sugar
8 egg yolks
¾ cup strong unsweetened tea, cooled down
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
2 teaspoons cornmeal
2 tablespoons all-purpose flour
Zest and juice of 1 whole lemon
Garnish: Whipped cream, lemon slices and fresh mint leaves
To prepare the crust: Beat the cream cheese and butter with an electric mixer, until well combined. Add flour and mix well at low speed until dough forms a ball. Pat dough evenly and thinly in to a 9-inch pan, building up a thicker top edge to flute. Place pie shell in freezer while preparing filling.
To prepare the filling: Preheat the oven to 350 degrees. Beat butter until light and fluffy. Gradually add sugar. Add egg yolks a little at a time, allowing each addition to mix well. Slowly add the tea, vanilla, vinegar. Add cornmeal and flour, zest and juice of lemon. Mix well. Remove crust from the freezer and fill with filling. Bake for 50 minutes or until just a quarter-size area in center jiggles slightly. Cool and refrigerate 2 hours before serving. If desired, garnish with a dollop of freshly whipped cream, a slice of lemon and a sprig of fresh mint. Enjoy!