Blueberry Bourbon Cream Cheese Pie
by Ian Knauer, Food Writer and Cookbook Author
This dessert is perfect for hot summer days, and might just be the second best use of bourbon. (The best use is, of course, to drink it.) The sweet blueberries are perfectly paired with the slightly salty cream cheese, and the bourbon laces it all together in every sweet, summery bite.
Prep Time: 2 hours
Cook Time: 2-1/2 hours
4 tablespoons Maker’s Mark® Bourbon
4 cups fresh blueberries
3/4 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 cup cream cheese, at room temperature
1 pre-baked pie shell
- Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice and 2 tablespoons of Maker’s Mark® Bourbon. Place the berry mixture in a medium pan and place it 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.
- Beat together the cream cheese and the remaining 2 tablespoons bourbon. Spread the cream cheese over the bottom of the pie crust.
- Stir the remaining blueberries into the cooled berry filling. Spread the berry filling over the cream cheese layer. Chill the pie at least 2 hours, or until it is cold. Serve with lightly whipped cream.
*Note: Pre-bake the pie shell according to package directions at least two hours beforehand to allow time to cool.