Blueberry Lemon Icebox Pie
Once the weather starts warming up the idea of firing up the oven just seems to lose all appeal. But just because you don’t want to heat up your kitchen doesn’t mean you can’t make a delicious fresh blueberry pie! Nashville’s own Pickers Blueberry Vodka is made with real fruit, giving this pie extra juicy flavor. And if you’re worried about any alcohol, the quick stovetop cooking process can be extended to cook out the alcohol vapors. This refreshing dessert can be prepared up to two days in advance.
2 pints fresh blueberries
½ cup fresh-squeezed lemon juice
½ cup Pickers Blueberry Vodka
1 package of unflavored gelatin (¼ oz total weight)
zest of two lemons
½ cup granulated sugar
14 oz can sweetened condensed milk
9 inch graham cracker pie shell
whipped cream (optional)
Sort through the blueberries to remove stems and unsightly berries. Place them in a medium mixing bowl and set aside.
Add the lemon juice and Pickers Blueberry Vodka to a small saucepan. Sprinkle in dry gelatin and let it sit for a few minutes to absorb moisture. Add the lemon zest and place pan over medium heat and bring to a simmer, whisking to make sure that the gelatin does not clump. If desired, continue to simmer for 5 minutes to cook out the alcohol at this point. Otherwise, add the sweetened condensed milk and sugar and whisk to combine. Bring to a quick simmer to dissolve the sugar and remove from heat.
Immediately pour the hot filling over the fresh blueberries, toss to combine and transfer to prepared graham cracker pie shell. Cover and refrigerate for 2 hours or until set.
When ready to serve, remove from refrigerator, slice and serve with a dollop of whipped cream.