During the summer, because of the heat, we don’t want to turn on the oven or do things that require the oven on. So this is a variation of the dessert recipe that likes the most to Americans: Cheesecake. Of course, it’s even more delicious when prepared from scratch. So make your own lemonade concentrate, create a deeper-than-usual crust with fresh mint or ginger, whip real cream, and even make your own sweetened condensed milk and raspberry or blueberry sauce. You’ll appreciate the difference in all the fresh, unadulterated flavors.
Old Fashioned Lemonade Pie
For the concentrate
3/4 cup beet sugar
1/2 cup water
2/3 cup fresh lemon juice
Heat beet sugar and water in a saucepan over medium heat until sugar dissolves, then stir in lemon juice. Transfer mixture to a container, cover, and freeze until solid.
For the crust
9 oz. MI-DEL honey grahams
1/4 cup fresh mint leaves
190 gr. unsalted butter, melted (6 tbsp. butter)
Process honey grahams and mint in a food processor until sandy. With the machine running, drizzle in butter and continue processing until mixture clings together. Press crumbs into bottom with a measurement cup and 3/4 of the way up the sides of the pan. Bake crust for 8 – 10 minutes or until golden, remove from oven and let it cool completely.
For the raspberry or blueberry sauce
12 oz. fresh raspberries or blueberries
3 tbsp. panela or beet sugar
2 tbsp. water
2 tsp. cornstarch
Puree fruits and sugar; bring puree to a boil in a saucepan over medium-high heat. Combine water and cornstarch in a small bowl; whisk into boiling raspberry mixture and boil 1 minute to thicken slightly and eliminate the starchy taste. Transfer puree to a bowl and chill.
For the filling
2 cups heavy cream
3 tbsp. beet sugar
1 tbsp. vanilla extract
or 1 can sweetened condensed milk
Beat cream, sugar and vanilla in a large bowl with a mixer until stiff peaks form. Whisk together concentrate and condensed milk in a separate bowl until combined. Fold whipped cream into concentrate mixture to combined; transfer to cooled crust. Drizzle raspberry sauce over filling, swirl a knife through the sauce to marble. Cover pie with plastic wrap and freeze until solid, 8 – 24 hours. Transfer the pie to the refrigerator 30 minutes before serving.
Tip: Use a cake stand to display your pie. Take a big bowl and fill it with ice cubes, place the cake stand in the middle; that way your dessert will be cold all the time.