Return to Content

Blueberry Brandy Pie

Blueberry Brandy Pie
2 votes, 1.00 avg. rating (39% score)
Print Friendly

Yield: Serves 6-8

Blueberries flavored with cinnamon and blackberry brandy, folded into whipped cream, and chilled in a graham cracker crust. --Stafford’s in the Field, Chocorua, New Hampshire

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 tablespoon gelatin
  • 1/4 cup cold water
  • 4 cups blueberries
  • 1 cup sugar
  • 1/4 cup blackberry brandy
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 2 cups heavy cream
  • 3 tablespoons confectioners’ sugar
  • Graham cracker crust (recipe follows)


Soften gelatin in cold water and set aside. Combine berries, sugar, brandy, cornstarch, and cinnamon in a saucepan and cook, stirring constantly, over moderate heat until thickened. Add gelatin and stir until dissolved. Set aside and let cool. Whip heavy cream with confectioners’ sugar and fold into blueberry mixture. Fill graham cracker crust and chill at least 4 hours.

Graham Cracker Crust


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 3/4 stick butter, melted


Mix all together until crumbly. Pat into a 9-inch springform pan and bake at 350 degrees F for 8-10 minutes or until lightly browned. Let cool before filling.
Updated Tuesday, September 23rd, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111