"Red, White and Blue Berry Cream Pie" Recipe

5 1 2
"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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"Red, White and Blue Berry Cream Pie" Recipe

Read Reviews
5 1 2
Publisher Photo
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!" —Cindy Zarnstorff, Anchorage, Alaska
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling

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

Nutritional Facts

1 slice: 455 calories, 15g fat (8g saturated fat), 21mg cholesterol, 161mg sodium, 79g carbohydrate (56g sugars, 3g fiber), 3g protein.

  • 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
  1. For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
  2. 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.
  3. 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.
Originally published as Red, White and Blue Berry Pie in Country Woman July/August 1990, p33

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spiker1 User ID: 264159 39666
Reviewed Nov. 5, 2013

"This was a huge hit at our annual Fourth of July cookout."

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