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1 unbaked 9-inch deep dish pie crust
1/2 cup goat cheese, room temperature
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon chopped fresh basil
5 cups fresh blueberries, cleaned and picked over, drained well
1 cup sliced almonds
1/2 cup granulated sugar
1/3 cup melted butter
Preheat oven to 450 degrees and line the pie crust with a double thickness of foil. If you have pie weights feel free to toss them in too. Blind bake the crust for 8 minutes and remove from the oven. Remove the foil and turn the oven down to 350 degrees. In a medium bowl combine the goat cheese, heavy cream, egg, brown sugar, flour and salt. Blend well. Add the chopped basil and stir. Gently fold in the blueberries and pour the filling into the partially baked pie crust.
For the topping combine the almonds, granulated sugar and melted butter in a small bowl. Gently spread the topping over the blueberry mixture. Bake at 350 degrees for 45 minutes or until the blueberries are bubbly and the top is lightly browned. Cool to room temperature and refrigerate until ready to serve.
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