raspberry creme tipsy pie

How To Make raspberry creme tipsy pie

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  Step 1
  Mix 2C. graham crackers, crushed with melted butter in 9 inch pie pan, form high around edges w/ fingers or back of spoon, cover bottom well. Chill till firm. Can also use store bought crust of choice.
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  Step 2
  Mix the 2 small boxes of instant vanilla pudding with milk using only 2 1/2 Cups milk or evaporated milk mixed with water to make amount. Pudding will be very thick. In separate bowl add raspberries,rinse under water, shake off excess water,mash w/ fork, add sugar, honey to taste, Stir to dissolve then add the 2 - 3 oz of wine or bourbon. Stir well mashing w/ fork till smooth. Add 2/3 of Raspberry mixture to the pudding mixture stirring well. Pudding will still be very thick, stir till smooth. Pour into prepared graham cracker crust. For attraction I spooned a circle around edge of pie of raspberry mixture. Save rest raspberry mix for garnish,presentation. Chill for 2 hours. Slice When plating, Use swirls of Chocolate sauce on bottom of plate, add slice to plate, drizzle or spoon bit of tipsy sauce over pie, add fresh mint leaf. * I also like to put this pie in the freezer for 1 - 2 hours till it becomes frosty. It add a really awesome texture and makes it a great summer boost. Like a raspberry dreamcycle pie Hope you Enjoy..
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