A bright, creamy pie made with our Lehua raspberry wine. And don’t forget to sip some Lehua while you are baking!
Ingredients
- 1 graham cracker pie crust (homemade, or take the shortcut and buy one premade)
- 7 ounces Lehua Raspberry Wine
- 1 cup fresh raspberries, plus more for topping
- Fresh lime or lemon juice
- 2 cans sweetened condensed milk
- 6 egg yolks (save the whites)
- 1 cup heavy whipping cream
- 2 tablespoons confectioners’ sugar
- Fresh mint, for garnish
You’ll Need
Mixing bowls, a spatula, a hand or stand mixer, a fine-mesh sieve and an oven.
Directions
- Combine 7 ounces of Lehua with 1 cup of raspberries in a saucepan and bring just to a boil, then remove from heat.
- Press the juice from the boiled raspberries (we use a bar muddler), then strain through a fine-mesh sieve to remove the seeds. Be sure to press out as much liquid as you can. The pressed raspberries and Lehua should yield about ½ cup of liquid.
- Add lime or lemon juice (your preference) to bring the liquid to ⅔ cup.
- Brush your crust with egg whites and bake at 375°F for 7 minutes, until golden and crisp. Let cool.
- Blend the ⅔ cup raspberry-citrus liquid with 2 cans of sweetened condensed milk and 6 egg yolks in a mixer until combined and slightly thickened.
- Fill the baked crust with the raspberry filling. Bake at 350°F for 10 minutes. Let cool, then place in the fridge to set.
- Whip the cream with the confectioners’ sugar and spread it over the pie. Top with fresh raspberries.
- Place in the fridge to set, then freeze for 1 hour before serving. Garnish with fresh mint.
