JESSE GOLDSTEIN / THE FOOD SHERIFF
2 pt. fresh blueberries
1/2 c freshly squeezed lemon juice
1/2 c Pickers Blueberry Vodka
1 package unflavored gelatin
Zest of two lemons
1/2 c 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.
