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    Home » Recipes » Spirited Baking & Cooking

    Creamy Blueberry Amaretto Pie Recipe

    Published: Jan 22, 2021

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

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    Creamy Blueberry Amaretto Pie

    Originally Posted August 22, 2011. Updated 1/22/2021

    A slice of a creamy looking blueberry pie, on a small white plate. Purple text overlay says creamy blueberry amaretto pie.

    Creamy Blueberry Amaretto Pie - The amaretto adds a level of complexity to the filling, which is almost like blueberry cheesecake in flavour!

    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.

    A whole 2-crust pie, against a black background. Slits cut into the top crust reveal it to be a blueberry 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.

    A slice of a creamy blueberry amaretto pie, on a small white plate.

    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.

    Enjoy!

    Spirited Baking

    Cover Image for 'The Spirited Baker'cookbook.

    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.

    A whole 2-crust pie, against a black background. Slits cut into the top crust reveal it to be a blueberry pie.

    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!

    Earl Grey Pie
    Maple Butter Tarts
    Partridgeberry Pie
    Savoury Alligator Pie
    Southern Comfort Peach Pie
    Strawberry Grand Marnier Chiffon Pie

    A slice of a creamy looking blueberry pie, on a small white plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to follow me on Pinterest, and subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A slice of a creamy blueberry amaretto pie, on a small white plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 3 votes

    Creamy Blueberry Amaretto Pie

    This isn’t a traditional blueberry pie for two reasons : The introduction of amaretto adds a new level of complexity to the filling... and 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.
    Prep Time20 mins
    Cook Time1 hr 5 mins
    Cooling Time1 hr
    Course: Dessert
    Cuisine: American
    Servings: 8 People
    Calories: 386kcal
    Author: Marie Porter

    Equipment

    pie pan

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 386kcal | Carbohydrates: 59g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 192mg | Potassium: 113mg | Fiber: 3g | Sugar: 31g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 19mg | Iron: 2mg

    A whole 2-crust pie, against a black background.  Slits cut into the top crust reveal it to be a blueberry pie.

    Related posts:

    A peach pie with lattice style crust is shown against a black background. Southern Comfort Peach Pie A tray of pink grapefruit daiquiri cupcakes - in silver liners, topped with pink frosting. There is a pink grapefruit daiquiri next to the cupcakes. Pink Grapefruit Daiquiri Cupcakes A small pile of sugar dusted Limoncello Madeleines, on a napkin lined plate. Limoncello Madeleines A plate of festive fruit cake cookies. Fruitcake Cookies
    « Partridgeberry Pie Recipe
    Southern Comfort Peach Pie »

    Reader Interactions

    Comments

    1. Gena

      December 25, 2016 at 10:27 pm

      5 stars
      Do you think I could substitute ricotta instead of cream cheese? I sent my daughter to the market for ricotta a couple of days ago and she brought home a 5-pound tub -- looking for fun ways to use it. I'll definitely be trying this wonderful looking recipe either way. Thank you!

      Reply
      • Marie Porter

        December 26, 2016 at 6:48 am

        I do think it would work just fine - I'd just suggest letting it drain for a while first. Scoop out a bit more than called for, drain, and then measure!

        Reply

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    Marie Porter


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