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Ingredients

4 C. fresh blueberries, washed
3/4 C. sugar
1/2 C. water
2 T. cornstarch, dissolved in 2 T. water
1 (9-inch) deep dish pie shell, baked
1 T. butter
4 T. Cointreau liqueur
1/4 C. slivered almonds, toasted

Crème Chantilly:
1 C. heavy cream, whipped
2 T. sugar
1/4 tsp. almond extract

• Combine 1 cup of the blueberries, sugar and water in blender and purée until smooth.

• Pour mixture into medium saucepan and add dissolved cornstarch. Heat until thickened, stirring frequently.

• Stir in butter and Cointreau.

• Add almonds and remaining blueberries, stirring gently to combine.

• Pour into baked pie shell and chill.

Crème Chantilly:

• Combine cream, sugar and almond extract in chilled small bowl and whip until stiff peaks form. Just before serving, spread on top of chilled pie.

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