Saving Room for Dessert

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No. 40 – Blueberry Goat Cheese Pie

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Have you ever watched Triple D on the Food Network?  Triple D is short for Diners, Drive-ins and Dives.  My husband and I are both happy to watch it every chance we get.  One evening my husband mentioned a pie that was featured from a restaurant in Indianapolis.  He described it to me and at first I didn’t think much of it.  Then I saw the episode and decided we had to try this pie.  Blueberries and goat cheese?  Why not, people bake pies all the time with cream cheese and as you may have noticed, I am a goat cheese fanatic.  The other unusual ingredient is basil.  Blueberries, goat cheese and basil?  Really?  You betcha!

Start with an unbaked 9-inch deep dish pie shell.

 

Preheat your 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.

 

For the filling you will need goat cheese, heavy cream, an egg, brown sugar, flour, salt, basil and blueberries.  For the topping you will need sliced almonds, sugar and butter.

 

I know it is a little late in the season for blueberries.  But I couldn’t let this pie recipe get away until next year.  I was worried about finding good blueberries but was thrilled with these beauties.  These are actually much nicer than any blueberries I’ve seen this past summer.  Not a bad one in the bunch.  Rinse the berries in cold water.

 

Drain the berries well or spread them on a towel to remove excess moisture.  Pick over the berries removing any stems or debris.

 

While the berries are drying, stir together the goat cheese, cream, egg, brown sugar, flour and salt.  Blend well.

 

Chop fresh basil until minced.

 

Add the basil to the goat cheese mixture and blend well.

 

Gently pour in the blueberries and fold in with the goat cheese mixture.

 

Keep folding until mixture is blended.  Careful not to smash the blueberries.

 

Pour the mixture into the partially baked pie crust.

 

Spread the berries gently and evenly in the pie crust.

 

In a separate small bowl combine the granulated sugar and sliced almonds.

 

Pour in the melted butter and blend well.

 

Gently pour the almonds over the blueberries mixture.

 

Spread until the goat cheese mixture is completely covered.

 

Bake at 350 degrees for 45 minutes or until the top is lightly browned and the blueberry mixture is bubbly.

 

Allow the pie to cool to room temperature and refrigerate until ready to serve

 

The basil’s not a major player in this pie and if you decided to leave it out, I don’t believe it would be missed.    The goat cheese enhances the blueberry flavor complimenting it perfectly.  This pie is also not overly sweet.  You bite into a crispy, nutty crust and tender bursting blueberries with little soft pillows of tangy goat cheese.  I like it!  I am partial to blueberries and to goat cheese so this was a no-brainer for me.
Blueberry Goat Cheese Pie
(adapted from a recipe courtesy of Moira Sommers, Co-Owner/Chef of 3 Sisters Cafe in Indianapolis, IN as seen on Diners, Drive-ins and Dives)

1 unbaked 9-inch deep dish pie crust

Filling:
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
Pinch salt
1 teaspoon chopped fresh basil
5 cups fresh blueberries, cleaned and picked over, drained well

Topping:
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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Thanks so much for stopping by!

Tricia

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10 Comments

  2. Barb Masterson

    I saw that episode, too on Triple -D.
    My family loves blurberry pie and that looked intriguing. I will be making that for Thanksgiving and can’t wait to try it out!

    I’m glad you published this recipe as I love goat cheese too.

    Thank you, Barb

    Reply

  4. Mark Simpson

    Blue berries are a great antioxidant! What a decadent way to prove this theory. Which dessert? Oh, I love a triple decker carrot cake with home made cream cheese icing!

    Reply