Sweet Tea Pie and Milk Punch

First, thanks to everyone for your kind words about our doggy.  They were all very much appreciated. 

So I've got a couple more recipes for you from the cookbook "Screen Doors and Sweet Tea".  

The first is the much acclaimed Sweet Tea Pie. 

 I was really excited to make this because it sounded so unique.  But for me it turned out to be an epic fail.  I must have done something wrong because the filling turned out way runnier than I would have expected. 

 And even if it had set up just right, I think it would have been way too sweet for me.  I really didn't get the "tea" flavor coming through either.  Make it if you feel led to, maybe it will turn out better for you.

  

(btw, if you do make this, be aware that I just happened to read on someone's site before I started, that the crust ingredients are double what they should be.  Something that slipped past editing I suppose.  So cut those first 3 ingredients in half for the proper amount of crust)  

Crust
6 ounces cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 ½ cups unbleached all-purpose flour

Filling
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
8 large egg yolks
¾ cup strong steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons unbleached all-purpose flour
1 ½ teaspoons cornmeal
½ teaspoon salt

Make the crust. In an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.

Preheat the oven to 350 F.

Make the filling. In an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks one at a time, beating at low speed until well incorporated. Slowly add the tea, lemon zest, and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well.

Pour the mixture into the prepared crust. Bake for 45 minutes of until set. Cool completely on a wire rack, and then chill for 2 hours before serving. Garnish with candied lemon peel, sweetened whipped cream, and mint leaves.

Secondly, is Martha's (the author) recipe for Milk Punch.  That girl loves her bourbon!  This stuff...I like.  

Milk Punch
Serves 1

1 ½ ounces good bourbon or brandy
2 ounces half-and-half
1 teaspoon superfine sugar
Drop of vanilla extract
Ice cubes
Freshly grated nutmeg

Combine the bourbon, half-and-half, sugar, and vanilla in a cocktail shaker with ice. Shake thoroughly until the mixture is cold and frothy. Strain into a highball glass filled with ice. Top with a grating of nutmeg.