American Pie Council

2019 Professional Entry


I Guess That's Why They Call It Blues Blueberry Pie

I Guess That’s Why They Call It The Blues-Berry Pie
Blueberry Bourbon Pie
Kathy Hanson, Orlando, FL

1 ½ cups finely crushed Milk and Honey Cookies
½ cup crushed pecans
2 tablespoons sugar
1 teaspoon salt
1/3 cup melted unsalted butter

Mix all of the ingredients in a bowl until blended; pour into a 9” pie dish sprayed with Crisco cooking spray. Press into the bottom and sides; bake in a 350 degree oven for 8-12 minutes or until lightly browned. Let cool.

Blueberry Fillings:
6 cups fresh blueberries
1 cup sugar
1/3 cup brown sugar
7 tablespoons Crown Royal
5 tablespoons cornstarch
3 tablespoons fresh lemon juice
¼ teaspoon cinnamon

In large sauce pan add the 6 cups of the blueberries with the sugar, cornstarch, lemon, and the Crown Royal. Place the berry mixture in a medium pan over medium heat. Bring the filling to a boil, stirring, and boil it until it is thickened and clear, about 3 minutes. Let the filling cool to room temperature.

Cream Filling
1 cup cream cheese
¼ cup + 2 tablespoons sugar
2 teaspoons fresh lemon juice
½ teaspoon vanilla
Pinch salt
¾ cup heavy whipping cream

In large mixer whip the cream cheese and add the sugar, lemon juice, vanilla, and salt. Scrap the bowl as needed. Once smooth replace the paddle with the whisk attachment. Slowly add the heavy whipping and whip until stiff peaks form. Fold in one cup of the blueberry filling into the mixture. Gently spread this filling into the bottom of the pie crust. Pour the remaining blueberry filling over the whipped cream cheese filling. Top with cinnamon infused whipped cream.