If blueberry pie and cheesecake had a baby, it would be this Blueberry Goat Cheese Pie. This is a memorable yet easy to make dessert to serve at a party. Blueberry Goat Cheese Pie combines the bright berry flavor of blueberries with the creaminess and tang of goat cheese. And it’s anything but ordinary!

You can taste the blueberries, goat cheese and basil with each bite of the pie. The brown sugar and sliced almond topping is a crunchy treat. You can also substitute walnuts in place of almonds if you prefer.

Thankfully, this pie is very easy to make! Use a store bought pie crust if you want to save a significant amount of time and mess. The active preparation time is just 10 minutes, then the pie baked for 30 minutes.

Looking For Other “Flippin” Amazing Recipes?

Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!

Show Us Some “Flippin” Love

If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.

Blueberry Goat Cheese Pie

5 from 1 vote

Recipe by Flip Flop Foodies Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 (9-inch) 1 unbaked deep dish pie crust

• 1/2 cup 1/2 goat cheese, room temperature

• 1/2 cup 1/2 heavy cream

• 1 1 egg

• 1/2 cup 1/2 brown sugar

• 1/4 cup 1/4 all-purpose flour

• 1 pinch 1 salt

• 1 tsp 1 chopped fresh basil

• 5 cups 5 fresh blueberries, cleaned and picked over, drained well

• 1 cup 1 sliced almonds

• 1/2 cup 1/2 granulated sugar

• 1/3 cup 1/3 melted butter

Directions

• Preheat oven to 450°F 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.