Moonlit Blueberry Pie With Almond Creme Chantilly - Liqueur Pies Recipes - Recipes for Liqueur Pies

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Recipe for Moonlit Blueberry Pie With Almond Creme Chantilly from the Liqueur Pies section.

Moonlit Blueberry Pie with Almond Creme Chantilly

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

Combine 1 cup of the blueberries, sugar and water in blender and pur?e until smooth. Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently. Stir in butter and Cointreau. Add almonds and remaining blueberries, stirring gently to combine. Pour into baked pie shell and chill.

Cr?me Chantilly
1 cup heavy cream, whipped
2 tablespoons granulated sugar
1/4 teaspoon almond extract

Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.



We hope you enjoy your freshly made Moonlit Blueberry Pie With Almond Creme Chantilly. This recipe came from Liqueur Pies's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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