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+ servings
A slice of a creamy blueberry amaretto pie, on a small white plate.
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5 from 1 vote

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
Keyword: amaretto, blueberries, Blueberry, blueberry pie, cheesecake, Cream Cheese, gluten-free, glutenfree, pie, The Spirited Baker Book
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