Sweet blueberries pair perfectly with the slightly salty cream cheese, and the bourbon laces it all together in every sweet, savory bite.
Blueberry Bourbon Cream Cheese Pie Recipe
Created by cookbook author Ian Knauer
Makes 6-8 servings
Ready in: 1 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.
Pro Tip: Pre-bake the pie shell according to package directions at least two hours beforehand to allow time to cool.