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.
Servings: 8 People
- 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.
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