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“Red, White and Blue Berry Cream Pie”

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings

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.

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