National Pie Championships: Bourbon-Blueberry Pie with White Chocolate Truffle

After retiring from National Pie Championship competition three years ago, I decided that I would make a run at it one more time, hoping to win my way back into World Food Championships.

At last year’s WFC, we participated in a duck breast cook off, in which we made a pecan crusted duck breast slider with bourbon-blackberry jam.  The jam was so good that we used the left overs on toast and with cheese and crackers, and it became the inspiration for this pie.

We replaced the blackberries with blueberries and layered the jam over a layer of creamy white chocolate truffle to create a pie that is the perfect balance of creamy sweet and bright, yet smokey fruit.

National Pie Championships: Bourbon-Blueberry Pie with White Chocolate Truffle


  • Crust:
  • 17 Pecan Shortbread Cookies-crushed
  • 4 TBSP butter-melted
  • White Chocolate Layer:
  • 4 oz. cream cheese
  • ½ c. powdered sugar
  • 3 TBSP heavy cream
  • 1 c. white chocolate-chopped
  • ¾ c. Cool Whip
  • Blueberry Layer:
  • 1 lb. blueberries
  • 1 c. sugar
  • ½ c. bourbon
  • ¼ c. cornstarch
  • 1 TBSP lemon juice
  • Whipped Cream:
  • 1 c. heavy cream
  • ½ c. powdered sugar


  1. Crust
  2. In a bowl, combine cookie crumbs and melted butter. Stir until completely incorporated. Press into a pie plate. Bake at 350 degrees for 10 minutes. Cool completely.
  3. Filling
  4. Beat cream cheese and powdered sugar until smooth. In a microwave safe bowl, heat heavy cream for 1 minute in the microwave. Add chopped white chocolate and allow to sit for a minute. Stir to completely melt the chocolate. Mix into cream cheese. Fold in Cool Whip. Spread into cooled crust and refrigerate until set.
  5. In a saucepan, combine blueberries, sugar, bourbon, cornstarch, and lemon juice. Cook over medium heat, stirring frequently until thick and bubbly. Spread over set white chocolate layer. Refrigerate until set and cooled completely.
  6. In a mixing bowl, beat heavy cream and powdered sugar until stiff. Pipe rosettes around edge.
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