A cream pie with blueberries and almonds sounds like a delightful dessert! Here's a recipe for a Blueberry Almond Cream Pie that's sure to impress:
Blueberry Almond Cream Pie
Ingredients:
For the Crust:
- 1 1/2 cups crushed graham crackers or digestive biscuits
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup almond slices (toasted, if preferred)
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Additional blueberries and almond slices for garnish
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake for 8-10 minutes until set and lightly golden. Let cool completely.
2. Prepare the Filling:
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture begins to thicken and comes to a gentle boil. This should take about 5-7 minutes.
- Once thickened, remove from heat and stir in the vanilla extract.
- Gently fold in the fresh blueberries.
- Pour the mixture into the cooled crust, spreading it evenly.
3. Chill the Pie:
- Cover the pie with plastic wrap and refrigerate for at least 3-4 hours, or until set. This helps the filling firm up.
4. Prepare the Topping:
- In a large bowl, whip the cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie.
5. Garnish and Serve:
- Garnish with additional blueberries and toasted almond slices on top.
- Serve chilled.
Enjoy your Blueberry Almond Cream Pie! It’s a wonderful balance of creamy filling, fresh blueberries, and crunchy almonds.
