I made this pie for my family on a hot Denver evening. Unfortunately for me, my crust fell apart, which means I then, upon coming home, spent some time in the kitchen perfecting this crust – and that’s what I’m giving you.
This pie is perfectly accompanied by a mojito.
summer berry and mint pie
2 cups pecans, ground finely in a food processor.
4 tbsp. brown sugar
4 tbsp. softened butter
1/2 tsp. vanilla.
1/2 cup water
1/4 cup sugar
1 cup chopped mint
1 pint blueberries
1 pint strawberries, cut.
For the crust, mix your ground pecans with the sugar, butter, and vanilla and press into a 9″ pie pan. Bake at 325 degrees for about 25 minutes or until the crust appears slightly browned and holding together.
While this is baking, blend the water, sugar, and mint together to form a simple syrup.
Once the pie has cooled, add the berries and then drizzle with the simple syrup. Add mint sprigs or leaves to garnish.