Print Recipe

Moonlit Blueberry Pie with
Almond Creme Chantilly



Pie Shell


Creme Chantilly


  1. Filling: Combine 1 cup of the blueberries, sugar and water in blender and puree until smooth.
  2. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently.
  3. Stir in butter and Cointreau.
  4. Add almonds and remaining blueberries, stirring gently to combine.
  5. Pour into baked pie shell and chill.
  6. Creme Chantilly: Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form.
  7. Just before serving, spread on top of chilled pie.

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