If blueberry pie and cheesecake had a baby, it would be this Blueberry, Goat Cheese and Basil Pie. A memorable yet easy dessert to serve at a gathering.
Blueberry, Goat Cheese and Basil Pie pairs bright, juicy blueberries with tangy goat cheese and fragrant fresh basil. The result is a dessert that feels familiar yet unexpectedly delightful.
When I was planning a dinner back home in Kennebunkport, my sister insisted I include this pie on the menu. It’s simple to prepare, which made it a natural choice for entertaining.
To keep prep quick and tidy I used a store-bought pie crust. At my sister’s house we didn’t have a pie pan, so I improvised with a shallow plate. With the crust in place, the filling comes together in minutes: goat cheese, cream, brown sugar, flour, an egg and chopped basil, folded around fresh blueberries. A walnut and brown sugar crumble adds a crunchy finish. Active prep takes about 10 minutes and the pie bakes for 30 minutes.
Each slice highlights the trio of flavors: sweet-tart blueberries, creamy goat cheese and the herb lift from basil. The walnut-brown sugar topping provides a toasty, crunchy contrast that balances the creamy interior.
At the end of the evening my mother began calling it “Kelly’s Blueberry Pie.” I clarified that I followed a recipe Kelly shared and adapted it slightly. The name stuck, but the pie stands on its own merits—easy to make and impressive to serve.
This recipe works with fresh or previously frozen blueberries (thaw and drain if frozen). If you prefer, cream cheese can be substituted for goat cheese for a milder flavor and a creamier texture.
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Blueberry, Goat Cheese and Basil Pie Recipe:
Blueberry, Goat Cheese and Basil Pie
8 servings
10 minutes
30 minutes
40 minutes
This blueberry pie is anything but ordinary: goat cheese and basil brighten the filling and a walnut crumble tops it for texture. It’s full of fresh flavors and simple to prepare.
Ingredients
- 1 pie crust (store-bought works well)
- 4 cups blueberries
- ½ cup goat cheese, at room temperature
- ½ cup heavy cream
- ½ cup plus ¼ cup brown sugar, divided
- ¼ cup all-purpose flour
- 1 large egg
- 1½ tablespoons chopped fresh basil
- a pinch of salt
- 4 tablespoons butter, at room temperature
- ¾ cup chopped walnuts
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Place the pie crust in a buttered pie pan or a similar shallow dish.
- Rinse the blueberries and remove any stems.
- In a large bowl, whisk together goat cheese, heavy cream, ½ cup brown sugar, flour, egg, chopped basil and a pinch of salt until smooth.
- Gently fold the blueberries into the goat cheese mixture. You can leave the berries whole or crush a few for a looser filling.
- Pour the mixture into the prepared pie crust and smooth the top.
- In a small bowl, combine the remaining ¼ cup brown sugar, butter, chopped walnuts and granulated sugar until crumbly. Sprinkle this mixture evenly over the pie.
- Bake at 350°F for about 30 minutes, until the filling is set and the topping is golden. Let the pie cool before slicing.
Notes
You can use fresh or thawed frozen blueberries. Cream cheese can be substituted for goat cheese if you prefer a milder flavor.
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