We love sweet tea in the South. We drink it, we brine our pork chops in it, and now we make pies from it.
½ cup butter, softened
1 cup sugar
½ cup brown sugar
1 tablespoon cornmeal
1 tablespoon instant sweet tea
4 large eggs
1 tablespoon lemon juice
¼ cup evaporated milk
1 (9-inch) unbaked piecrust
Preheat the oven to 425 degrees. In a large bowl cream the butter and sugars together. Stir in the cornmeal and instant tea. Whisk in the eggs one at a time. Add the lemon juice and evaporated milk, stirring until smooth. Pour into the piecrust. Bake for 10 minutes at 425 degrees. Reduce the heat to 300 degrees and continue to bake for 40 to 45 minutes.
Makes 6 to 8 servings.