"Red, White and Blue Berry Cream Pie" Recipe

"Red, White and Blue Berry Cream Pie" Recipe photo by Taste of Home

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This pie is one I frequently make for bake sales at our church. I can hardly ever set it down on the sale table without someone picking it right up and saying, "Mark this one sold!" I grew up on a farm in Nebraska, and I began cooking when I was still quite small—making something that my four brothers liked always made me feel good when I was young.

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"Red, White and Blue Berry Cream Pie" Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

20 10 30

Ingredients

1 pastry shell (9 inches), baked
BERRY LAYER:
1-1/2 cups sugar
1/4 cup plus 1-1/2 teaspoons cornstarch
1-1/2 cups water
1/4 cup plus 1-1/2 teaspoons raspberry gelatin
1 pint fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
1 pint fresh or frozen unsweetened raspberries
CREAM LAYER:
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1-3/4 cups whipped topping

Directions

For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; 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 cheese and sugar until smooth. Mix in the topping; spread over blueberry layer. Refrigerator until set. Carefully spread raspberry layer over cream layer. Chill for at least 4 hours before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 455 calories, 15 g fat (8 g saturated fat), 21 mg cholesterol, 161 mg sodium, 79 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Red, White and Blue Berry Pie in Country Woman July/August 1990, p33