Courtesy of Chef Lola Beth Pokorny, Chef/Owner at Lola's Louisiana Kitchen, Las Vegas, Nevada
Serves 8 to 10
- 2 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 2 Tbsp sugar
Preheat oven to 350°F. Mix all the ingredients together and press into the bottom of a 9-inch pie pan. Bake for 15 minutes.
Cream Cheese Filling
- 1 Tbsp water
- 1 egg yolk
- 1/3 cup sugar
- 1 tsp all-purpose flour
- 1 cup heavy cream
- pinch of salt
- 1 tsp vanilla extract
- 16 oz cream cheese
- 1/2 bottle J. Lohr Estates Falcon's Perch Pinot Noir
Place the water and egg yolk in a medium saucepan and whisk together. Add the sugar, flour, heavy cream and salt to the pan, and whisk constantly over medium heat till thick. Remove from heat, add vanilla, and let cool. When near room temperature, whip the cream cheese into the mixture.
- 2 cups J. Lohr Estates Falcon's Perch Pinot Noir
- 1 lb cherries (or any red berry in season)
- 1/4 cup powdered sugar
- 4 Tbsp honey
In a saucepan, bring J. Lohr Estates Pinot Noir to a boil and reduce by half. Stir the cherries and powdered sugar together, and add with the honey to the reduced wine. Cook for 5 minutes, and then put in the refrigerator to chill.
Spread ½ of the cream cheese filling about ¼-inch thick on the graham cracker crust. Then spread the cherry topping over the cream cheese layer. Top with the remaining cream cheese filling, cover and chill overnight. Pair with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!