Blueberry Brandy Pie


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


Serves 6-8

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