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Moonlit blueberry pie with Chantilly cream Recipe

   
 

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     Moonlit blueberry pie with Chantilly cream

Category   Desserts - Breads
Sub Category   None

Ingredients
4 cups fresh blueberries
3/4 cup granulated sugar
1/2 cup water
2 Tablespoons cornstarch dissolved in 2 TBS water
1 9 inch pie crust
1 Tbs butter
(4 Tbs Cointreau (orange) liqueur)
1/4 cup slivered almonds - toasted
 
1 cup heavy cream - whipped
2 Tbs granulated sugar
1/4 tsp almond/vanilla extract

Instructions
Combine 1 cup blueberries, sugar, water in blender - puree until smooth. Pour in med. saucepan and add cornstarch. Heat and stir until thickened. Stir in butter and liqueur. Add remaining blueberries and almonds - stir gently. Pour in baked pie shell and chill.
Combine whipped cream, sugar and extract and whip to stiff peaks. Spread on top of pie before serving


Originally Submitted
6/2/2015





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