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Fresh Blueberry Amaretto Cream Pie

Recipe By: Carol Socier
Year Submitted: 2015
Winner Third Place


¾ cup sliced almonds, toasted
1 cup all-purpose flour
¼ cup confectioners sugar
1/8 tsp salt
¼ cup cold unsalted butter, cubed
2 T cold shortening
3-4 T ice water

4 ounces cream cheese, softened
¼ cup granulated sugar
1 T half and half
¼ tsp amaretto flavoring
1 1-ounce square white chocolate, melted
½ cup whipping cream, whipped
4 cups fresh blueberries
1 T lemon juice
½ cup water
½ cup granulated sugar
¼ cup cornstarch

1 cup heavy whipping cream
2 T sour cream
1 T confectioners sugar
½ tsp amaretto flavoring



Place toasted almonds in a food processor. Cover and pulse until almonds are finely ground. Add flour, confectioners sugar and salt. Pulse until blended. Remove from blender to mixing bowl. Cut in butter and shortening with pastry blender until pea size pieces form. Slowly add cold water until dough ball forms. Shape dough ball into a disk and refrigerate for 20-30 minutes. On a lightly floured surface, roll dough to fit 9-inch pie plate. Prick bottom and sides with fork. Bake at 425° for 12-14 minutes or until golden brown. Cool before filling.

Beat cream cheese, sugar, half and half and amaretto flavoring in bowl until well blended. Stir in melted chocolate and whipped cream. Pour mixture into cooled crust. Refrigerate while preparing blueberry topping. In a large bowl, mash 1 cup blueberries with lemon juice. Add water. In a large saucepan, combine sugar and cornstarch. Stir in crushed berry mixture. Bring to a boil over medium heat, stirring constantly until mixture thickens. Cool in refrigerator for about 15-20 minutes. Fold in remaining blueberries. Spoon over cooled cream cheese layer. Refrigerate for about 3 hours or until set.

In a small bowl, beat whipping cream until soft peaks form. Add sour cream, sugar and flavoring. Beat until stiff peaks form. Spread or pipe over filling. Garnish with fresh blueberries and toasted almonds, if desired. Serves 8.