Blueberry Basil Goat Cheese Pie

Ingredients

• 1 9-inch pie crust, unbaked
• 8 ounces goat cheese, softened
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon lemon juice
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tablespoon honey

Method

1. 1

   Preheat oven to 350°F. Press the pie crust into a 9-inch pie pan and crimp the edges.

2. 2

   In a large bowl, beat the goat cheese, cream cheese, and 1/2 cup sugar together until smooth and creamy.

3. 3

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

4. 4

   Pour the cheese filling into the prepared crust and spread evenly with a spatula.

5. 5

   Bake until the center is just set but still slightly jiggly, 35 to 40 minutes.

   35:00 · Bake pie
6. 6

   Remove from the oven and let cool on a wire rack to room temperature, about 1 hour.

7. 7

   While the pie cools, combine the blueberries, 1/3 cup sugar, and lemon juice in a saucepan over medium heat.

8. 8

   Whisk the cornstarch and water together in a small bowl until smooth, then stir into the blueberry mixture.

9. 9

   Cook, stirring frequently, until the mixture bubbles and thickens into a glossy compote, 5 to 7 minutes.

   5:00 · Cook blueberry compote
10. 10

    Remove the compote from heat and stir in the sliced basil and honey. Let cool to room temperature, about 20 minutes.

11. 11

    Spread the cooled blueberry basil compote evenly over the set cheese filling.

12. 12

    Refrigerate the pie uncovered until fully chilled and set, at least 3 hours.

13. 13

    Slice into 8 wedges and serve chilled, garnished with additional basil leaves if desired.