Recipe for cooking moonlit blueberry pie with almond creme chantilly

Recipes Made with Other Beverages :: Pies Made with Liqueurs

Moonlit Blueberry Pie with Almond Creme Chantilly

4 c. fresh blueberries, washed
3/4 c. sugar
1/2 c. water
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 (9-in.) deep dish pie shell, baked
1 Tbsp. butter
4 Tbsp. Cointreau liqueur
1/4 c. slivered almonds, toasted

Combine 1 c. of the blueberries, sugar and water in blender and purée until smooth. Pour mixture into med. 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.

Crème Chantilly
1 c. heavy cream, whipped
2 Tbsp. sugar
1/4 tsp. almond extract or flavoring

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