RED, WHITE, AND BLUE BERRY PIE
9” baked pie crust
BERRY LAYER:
1 1/2 c. sugar
4 1/2 Tblsp. cornstarch
1 1/2 c. water
4 1/2 Tblsp. dry raspberry jello powder
1 pint fresh blueberries
1 tsp. lemon juice
1 pint fresh or frozen whole unsweetened raspberries
CREAM LAYER:
4 oz. cream cheese, room temperature
1/3 c. confectioners sugar
4 oz. cool whip
For
berry layers, combine sugar, cornstarch and water in medium saucepan,
stirring to dissolve. Cook until thick and clear. Add jello powder;
stir until dissolved. Divide mixture in half. Stir blueberries and
lemon juice into half of the mixture; spread over bottom of pie shell.
Refrigerate. Fold raspberries gently into remaining half of mixture;
set aside. For cream layer, beat together cream cheese and sugar until
smooth. Mix in the cool whip. Spread cream cheese mixture over
blueberry layer. Refrigerate until set. Carefully spread raspberry
layer over cream layer. Chill at least 4 hours before serving. Yield:
8 servings.
This beautiful pie is very easy to make and is
just delicious. It’s perfect for patriotic holidays or any other
special summer occasion.
If you should want to make this in the off season, I'll suggest that frozen raspberries will work just fine in the topping. But frozen blueberries do not work as well for the blueberry layer, so you will want to get the fresh blueberries if you can find them.
Enjoy this scrumptious patriotic pie!
That sounds delicious and cool and refreshing! Thanks for sharing it. Maybe you could also use strawberries in place of the raspberries? My family likes strawberries better than raspberries. And use strawberry jello instead of the raspberry. I imagine it would work out just as good. Either way, I would love it.
ReplyDeleteYes, I think you could definitely use strawberries, but I think you would want to slice or chop them so the size would be around the same as raspberries. It is a very delicious pie!
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