Lucy’s Fried Chicken’s “Tea Pie” Recipe

In the American South, barbecue has developed into an art form.  An art form that is often served with the ever present ‘Sweet Tea’.  Lucy’s Fried Chicken, a cherished Texas restaurant chain offers a variation on the Southern specialty Chess Pie made with tea.  What could be more perfect to serve at any barbecue?

James Holmes, the owner of ‘Lucy’s Fried Chicken’ grew up in Abilene, Texas going to St. Paul’s United Methodist Church. When he was young, a woman by the name of Lita used to make this pie for church gaherings. Eventually, she shared the secret recipe with James’ mother, Cheryl. Over the years, the tea chess pie became a staple in the Holmes household for holidays, family gatherings, and church functions. Years later, James knew this pie was perfect for the Lucy’s concept, both southern and traditional.

Orange Pekoe Chess Pie
Print Recipe
Brittany Zepeda, the Pastry Chef for 'Lucy's Fried Chicken' can be credited for this version of the Holmes family classic which she currently makes for the restaurants. This recipe will make 1 each 10" pie or 2 each 9" pies.
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
50 minutes 8 hours
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
50 minutes 8 hours
Orange Pekoe Chess Pie
Print Recipe
Brittany Zepeda, the Pastry Chef for 'Lucy's Fried Chicken' can be credited for this version of the Holmes family classic which she currently makes for the restaurants. This recipe will make 1 each 10" pie or 2 each 9" pies.
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
50 minutes 8 hours
Servings Prep Time
1 pie 20 minutes
Cook Time Passive Time
50 minutes 8 hours
Ingredients
Pie Dough
  • 8 ounces flour All purpose flour, by weight
  • 5.2 ounces butter unsalted, cold
  • 2 ounces water cold
  • 0.4 ounces sugar by weight
  • 0.1 ounces salt by weight
Pie Filling
Servings: pie
Instructions
Pie Dough
  1. Cut cold butter into flour until you have fine crumbs.
  2. In medium bowl, mix the sugar and salt into the cold water.
  3. Add water to flour and knead until just combined.
  4. Chill dough 4 hours or up to 3 days.
  5. Roll out pie crust into a disk, fit into a 10-inch pie plate. Crimp edges and chill while preparing the filling.
Make the filling
  1. Whisk together eggs and yolks in a mixing bowl.
  2. Slowly add sugar while whisking until smoothly combined.
  3. Combine lemon juice and tea and whisk into egg mixture until smooth.
  4. Combine flour, cornmeal and salt and whisk in.
  5. Stream in melted butter and whisk until emulsified, but you are NOT looking to aerate or add volume.
  6. Immediately pour into prepared cold pie shell and place in a 350°F oven.
  7. Start checking the pie after 40 minutes. The pie will start to take on some color. Filling should jiggle quite a bit but not ripple.
  8. I've added an added rim to 'tea leaves', but that is not required. (Photo by Julian Landa)
  9. This is the pie as served at Lucy's. (Photo courtesy of Lucy's Fried Chicken)
  10. Lucy's Fried Chicken has recently opened a new waterfront location (Lucy's on the Lake) which even features an open air takeout counter that of course offers the Orange Pekoe Pie! (Photo courtesy of Lucy's Fried Chicken)
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