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Aperol Spritz Pie

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 9 pie


  • 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 baked about 12 minutes at 350 F.
  • Turn oven to 400 F.
  • Place egg yolks in a small bowl.
  • Combine sugar and cornstarch in a medium saucepan.
  • Add water and 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!