Creamy Blueberry Amaretto Pie - The amaretto adds a level of complexity to the filling, which is almost like blueberry cheesecake in flavour!
Originally Posted August 22, 2011. Updated 1/22/2021
Today is the 3rd "monthiversary" of the North Minneapolis Tornado.
I don't know why this one is harder to deal with than the past two, but I've been really down and sort of morbid today.
I actually looked at my tweets from the day of the tornado - the first time since tweeting them.
If that wasn't bad enough, I actually called up the alarm company and asked about getting the audio of the calls they made to us that day, which they'll be emailing to me within 48 hours.
I was on the phone with them as we drove into the area, and started seeing the damage. I'm sure it was nothing but a bunch of incoherent screaming ... but curiosity has taken over.
I've just been in a really weird place all day, my apologies if you've been putting up with my tornado nonsense on Twitter and Facebook (and now here!) today!
So, trying to brighten the day a little, I'd like to share a new recipe: Creamy blueberry amaretto pie.
Creamy Blueberry Amaretto Pie
This is the recipe that I worked out in a dream, as mentioned in my recipe for Southern Comfort Peach Pie.
Lucid dreaming comes in handy sometimes! I tend to do a lot of problem solving and creative prep work while fast asleep.
This isn't a traditional blueberry pie for two reasons:
- The introduction of amaretto adds a new level of complexity to the filling.
- The addition of cream cheese makes the filling almost a cross between a blueberry pie and a cheesecake.
The creaminess works well with the amaretto and blueberries, and this results in a well-structured pie that doesn't ooze all over the plate. (Once cooled, anyway!) It's delicious warm or cold, and is easy to make.
As always, if you like dessert recipes that gain a little extra something by flavoring with liqueurs... check out my first cookbook, The Spirited Baker.
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
Looking for More Pie Recipes?
Pies, tarts... good stuff put into a flaky crust. I've got you!
Note: All recipes designated as gluten-free can alternately be made "regular" - just swap in your favourite pie crust recipe or store bought crust!
Caramel Apple Pie
Earl Grey Pie
Easter No-Bake Chocolate Pie
Gluten Free Apple Pie
Gluten-Free Maple Pumpkin Pie
Gluten Free Pie Crust
Maple Butter Tarts
Perfect Pie Crust Recipe
Reese's Peanut Butter Pie
Savoury Alligator Pie
Southern Comfort Peach Pie
Southern Comfort Pecan Pie
Strawberry Grand Marnier Chiffon Pie
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Creamy Blueberry Amaretto Pie
- ¼ cup Cornstarch
- ¼ cup Amaretto
- ¾ cup Granulated Sugar
- 4 cups Fresh Blueberries
- 1 brick Cream Cheese 8 oz, softened
- ¼ cup Amaretto
- 2 Large Eggs
- 2 Unbaked Pie Crusts Gluten free, if needed
- In a medium saucepan, combine cornstarch and amaretto, whisking until smooth with no lumps. Add sugar, continuing to whisk until fully incorporated. Heat over medium-low heat until mixture begins to simmer. Add blueberries, tossing to coat well with the liquid. Continue to cook for 5 minutes.
- Cream together cream cheese, amaretto, and eggs until well incorporated and smooth. Stir into blueberry mixture. Heat, stirring frequently, until mixture comes just to a boil. Remove from heat, allow to cool to room temperature.
- Line a 9 inch pie plate with a pie crust (store bought, or see recipe HERE). Fill with berry mixture, top with a second crust, seal the edges. Cut a few holes in the top to vent the steam.
- Cut 2″ wide strips of foil, use to cover the edges of the pie crust to prevent burning.
- Bake for 25 minutes at 375°F (190°F). Remove foil, return pie to oven, and back for another 20-30 minutes, or until upper pie crust is golden brown. Allow to cool on a wire rack before serving.