Flirty, rosy, and just a little bit magical, this Love Potion Pie is what happens when strawberries fall head over heels for our most heart-opening botanicals. Simmered into a jammy ruby filling with Rose, Euphoria, and a splash of Black Elderberry Elixir, then tucked beneath a golden, heart-studded crust—this dessert is equal parts devotion and decadence. Bake it for someone you love, someone you’re wooing, or yourself (the most important romance of all). One slice in and the mood is set.
RECIPE
Category: dessert
Yield: 1 pie
Recipe by: Lauren May
Ingredients
For the filling:
- 8 cups strawberries, greens removed and halved
- 1 Tbsp Rose Powder
- 1 Tbsp Euphoria Powder
- 1 Tbsp Black Elderberry Elixir
- 1-2 Tbsp maple syrup (optional)
For the crust:
- Your favorite double pie crust - store bought or homemade
- 2 Tbsp your favorite non dairy milk
- 1 Tbsp maple syrup
Instructions
1. Place all the filling ingredients in a large heavy-bottomed pan. Cook over medium heat for 30-45 minutes. The mixture should be thick, jammy, and able to easily coat the back of a spoon.
2. Allow the filling to cool while you prepare the pie crust.
3. To make the top crust, roll out your top pie crust to ¼ inch thickness. Transfer to a parchment paper lined baking sheet. Take your pie plate and place it on top of the pie dough upside down. Cut around the pie plate to make your dough just slightly bigger than the plate. Lift the plate off the dough. Use small heart shaped cookie cutters in varying sizes to cut out a design in your top crust. You can use the cut-out scraps as decorations as well.
4. Combine the milk and maple syrup together and brush a light even layer over the dough. Set aside.
5. Line your pie plate with your bottom pie crust. Brush with remaining milk and syrup mixture.
6. Bake the top and bottom portions until both are golden brown. The top will cook much quicker.
7. Remove from oven and allow to cool slightly before adding filling and topping with the top crust. Enjoy immediately or store in fridge until ready to eat!
