Sunday, February 1, 2015

Blueberry Chevre Custard and Basil Pie (I call it Chess Pie)

Do you love Chevre as much as I do?  The pure creamy goodness of this delightful goat cheese is truly one of my guilty pleasures.  I've only ever eaten goat cheese on salads or in pasta recipes, so imagine my delight when I was reading The Beekman 1802 blog and saw this recipe for Blueberry Chevre Custard and Basil Pie.  OH!!  EMM! GEE!!  I had to make it!  And the chevre goat cheese wasn't the only aspect of the recipe that caught my attention.  BASIL was also a key ingredient.  I love Basil and why not pair it with blueberries and chevre in a dessert.  Josh and Brent (the Fabulous Beekman Boys) are geniuses!

Just look how pretty blueberries are with the bright green chopped leaves of the Basil (above photo).  Truly art worthy.  Then when you mix the Chevre, eggs and cream to create a custard on top, you'll have a pie made in heaven...or a heavenly tasting pie.  *smiles*

You know you want to make it so let's go!  Here's the recipe:
Blueberry Chevre Custard and Basil Pie
  • Single pie crust from your favorite pie shell recipe or store bought
  • 2 cups of fresh or frozen blueberries
  • 1 cup of heavy cream
  • 1/2 cup granulated sugar
  • 2 eggs
  • 8 ounces Goat Cheese (Chevre)
  • 12 fresh Basil leaves torn into little pieces
For the simple crumb topping:
  • 1 cup of brown sugar
  • 1 cup all purpose flour
  • 1/4 cup unsalted butter, cut into pieces
  • 1/2 cup rolled oats
  1. Preheat oven to 350 degrees F.
  2. Line your pie plate with your favorite pie crust recipe or store bought.  (I used my recipe that I usually use found HERE.)
  3. Pour 2 cups blueberries (fresh or frozen) into the pie crust.
  4. Top blueberries with 12 basil leaves torn into small pieces.
  5. Mix together 1 cup heavy cream, 1/2 cup granulated sugar, 2 eggs, and 8 ounces of Chevre cheese.  Pour over blueberries and basil in the pie crust.
  6. In a medium bowl, mix together the sugar and flour.  Cut in butter with a fork and mix just until the sugar/flour/butter mixture is crumbly.  Top your pie with the crumb mixture and sprinkle the oatmeal over the top.
  7. Bake in preheated oven (350 degrees F) for 50 to 55 minutes, until the custard is set.
  8. Serve pie chilled or at room temperature.  Pie may be topped with whipped cream (or English custard is good too!)
Recipe from The Fabulous Beekman Boys website: Beekman 1802

Once again, we've had another snowstorm blow in.  The pups and the Mister had a fun morning walking in the woods this morning.  Now everyone is settling in for the big game this evening.

I hope you are warm, well and in the arms of family and friends.

Until next time,


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