Recipe: Negroni Pie

Allison Kave’s Negroni Pie.

It’s no secret that we love pie here at Good Food, and when we learned about Allison Kave’s boozey pies at her Brooklyn based shop Butter & Scotch we had to know more.

Allison is the author of First Prize Pies, and along with her friend Keavy Blueher she runs a unique business in Brooklyn called Butter & Scotch. It is exactly what you might imagine: a portal for combining dessert and cocktails.

Below is her recipe for Negroni Pie. She says one slice won’t put you over the legal limit, but the whole pie? That’s another story.

Negroni Pie

One 9-inch pie crust

4 large egg yolks

One 14-ounce can sweetened condensed milk

2 oz sweet vermouth

2 oz Campari

2 oz gin

Pinch of salt

1-2 drops red food coloring (optional)

1 1/2 c heavy cream

2 tbsp sugar

Zest of 1/2 an orange

Preheat oven to 425 degrees Farenheit.

Blind bake your pie crust: Line it with foil or parchment, fill with dried beans or pie weights, and bake at 425 degrees F. for 20 minutes. Remove weights and foil and allow to cool.

Reduce the oven temperature to 325 degrees F.

In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, liquor, salt, and food coloring (if using). Pour into the blind-baked crust and bake until the center of the filling has just set, about 20 minutes. Remove from the oven and allow to cool completely.

In a large bowl or mixer, whip the heavy cream and sugar until soft peaks form. Pile the whipped cream on top of the cooled pie and zest half an orange over the top. Slice, serve, and enjoy!