Aperol Spritz Pie
Aperol Spritz is the perfect summer drink! It’s light, refreshing, and citrusy. So now I’ve made that cocktail into the perfect summer pie! This Aperol Spritz Pie is light, bright, and perfect for summer! And it’s super easy to make, too! It only takes less than 15 minutes to prep, and 15 minutes to bake. The hardest part is waiting while it cools, because just like any summer cocktail, you’ll want to serve this refreshing pie chilled!
Why this recipe works
This recipe actually includes an Aperol Spritz cocktail in the pie! There are no colors added – that bright orange is created by the Aperol. The egg yolks give stability and structure to the pie so that it holds its shape when you slice it and the cornstarch helps absorb some of the liquid so that it’s a pie and not a cocktail!
Ingredients and notes
Pie Crust – If you’ve been following me for a while, you know that I’m all about buying pre-made foods when homemade isn’t better. And that’s how I feel about pie crusts. Pie crusts are not particularly difficult to make, but I can buy a frozen pie crust that is just as good so that’s what I did. But if you want to make your crust from scratch, I admire your dedication, and go for it!
Aperol – Aperol is an Italian liqueur with an orange and herbal flavor. It’s brightly colored, and sweet and a bit bitter in taste. This can’t be substituted as it is the primary flavor and color in this recipe.
Prosecco – Prosecco is an Italian sparkling wine. You can use any sparkling wine that excites you! I used a standard Prosecco, not the sparkling rosè pictured above, but I think the sparkling rosè would work great, or you could increase the sparkling water and leave out sparkling wine if you’d prefer. The traditional Aperol Spritz uses Prosecco, but use what works for you!
Sparkling Water – I used plain sparkling water, but you could probably increase the Prosecco or use a flavored sparkling water, or even Sprite! But the traditional Aperol Spritz uses a dash of sparkling water.
How to make this recipe
I use a frozen crust, but use what works for you. You can use a frozen crust, a roll-out crust, or a homemade crust. Either way, you’ll want to bake the pie crust a little bit first.
Place egg yolks in a heat-proof bowl and set aside. Combine the Aperol, Prosecco, sparkling water, and butter, and set aside.
Combine sugar, cornstarch, and water in a saucepan over medium heat and bring to a boil while stirring. It should be thick and glossy and the mixture will form big, thick bubbles that will pop in the pan. Continue boiling for about a minute.
Pour a bit of the hot mixture into the eggs, and place the pot back on the stove. Stir the hot mixture into the egg yolks, then stir the egg yolk mixture back into the pot that’s on the stove.
Continue stirring the mixture while it boils for 2 more minutes, then remove the pot from the heat and pour in the prosecco, Aperol, sparkling water, and butter. Continue stirring until fully mixed and the butter is melted.
Pour this mixture into your cooled pie crust, and bake for about 12-15 minutes.
After the pie bakes, it does need to cook completely and should be chilled before it’s served. I know it’s easy to be impatient with the waiting part, but this is well worth the wait! Cheers!
Aperol is an Italian liqueur made with bitter and sweet oranges, and roots and herbs. It’s bright orange in color, and both sweet and bitter in flavor.
While both are sparkling wines, Prosecco comes from Italy, and Champagne comes from France. They are both actually named after the region or area where they come from. The Champagne region of France is about 100 miles east of Paris. Prosecco is in the northeastern part of Italy, near Croatia.
Technically, yes. Alcohol does not fully bake out of desserts when heated (despite the rumored fact). However, there is only half a cup of alcohol in this entire pie, Aperol is low in alcohol content, and some of the alcohol does bake out. So you’d probably have to eat a lot of pie to get drunk from it. A lot. If you test it out, let me know!
Tips & Tricks
- I pour all my liquid ingredients into a measuring cup, one on top of the other to save on dishes. Just be sure to add the butter in last because it will offset the measurements!
- Adding the hot mixture to the eggs before adding the eggs to the pot will heat the eggs slowly by first heating them a bit with the hot mixture before fully heating them in the pot. This will prevent the eggs from cooking and turning into scrambled eggs!
- I highly recommend putting the pie on a baking sheet to bake, as mine boiled over a bit and you don’t want it to overflow into your oven! It’s even easier clean up if you line the banking sheet with foil!
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Aperol Spritz Pie
- small heat-proof bowl
- pie dish
- 3 egg yolks
- 1 1/2 cups sugar
- 1/3 cup cornstarch
- 1 1/2 cups water
- 3 tablespoons butter
- 1/4 cup prosecco
- 1/4 cup Aperol
- 2 tablespoons sparkling water
- Pre-bake pie crust slightly. For a frozen crust, I defrosted according to package directions and baked about 12 minutes at 350 F.
- Turn oven to 400 F.
- Place egg yolks in a small bowl.
- Combine sugar, cornstarch, and water in a medium saucepan.
- Heat over medium heat stirring constantly until mixture boils. Mixture will start to look clear and glossy, and will feel a bit thicker.
- Continue stirring while the mixture boils for one minute.
- Pour approximately half the sugar/cornstarch mixture into the bowl with the egg yolks and stir till combined.
- Pour the egg yolk mixture back into the saucepan with remaining sugar/cornstarch mixture, stirring constantly over medium heat for an additional two minutes. Mixture will still be boiling.
- Remove from heat and mix in the butter, prosecco, Aperol, and sparkling water, stirring until butter is melted and liquids are mixed in.
- Pour mixture into cooled pie crust.
- Bake for 12-15 min.
- Cool completely, refrigerate, serve chilled. Cheers!
This post was updated in May 2021 with new photos, an updated recipe, and additional information about the recipe.