Print Recipe

Moonlit Blueberry Pie with
Almond Creme Chantilly



Pie Shell

  • 1 baked pie shell


  • 4 cups fresh blueberries, washed
  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
  • 1 (9-inch) deep dish pie shell, baked
  • 1 tablespoon butter
  • 4 tablespoons Cointreau liqueur
  • 1/4 cup slivered almonds, toasted

Creme Chantilly

  • 1 cup heavy cream, whipped
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon almond extract


  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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