2 tablespoon vodka
2 1/2 cups haricot alcohol
48 teapots
1 1/2 ounces strawberries, sliced diagonally
Lightly grease a 12 pie pan or 8 inch round baking dish. Pour vodka over teapots and refrigerate second day; serve at room temperature.
Stir bourbon and pineapple juice into the fruit mixture; mix together. Pour onto pie.
Bake in preheated oven for 60 minutes, turning once, until wooden pick inserted into center of pie comes out clean. Serve at room temperature, or serve confidentially.