Red, White & Blue Pie

HeatherFeather's Note:

A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Servings: 8

• 1 9-inch pie pastry , baked and cooled
• 1 ½ cups granulated sugar
• 4 ½ tablespoons cornstarch
• 1 ½ cups water
• 4 ½ tablespoons pre-sweetened raspberry gelatin powder
• 1 pint unsweetened blueberries (fresh or frozen)
• 1 teaspoon lemon juice
• 1 pint unsweetened raspberry (fresh or frozen)
• 4 ounces neufchatel cheese or 4 ounces cream cheese , softened
• 1⁄3; cup powdered sugar
• 1 (4 ounce) container Cool Whip Lite or 1 (4 ounce) container Cool Whip , thawed

Directions:

1. In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
2. Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
3. Add blueberries and lemon juice to one portion, stirring gently to coat.
4. Spread blueberry mixture into the pie pastry, cover, and chill until set.
5. Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
6. Beat cream cheese and powdered sugar together until smooth.
7. Fold in Cool Whip; spread over the blueberry layer.
8. Chill until set, about 2 hours.
9. Carefully spread raspberry mixture over the cream cheese layer.
10. Cover and chill at least 4 hours.

Reviews

[mspie]

A 9-inch pie pastry or even a deep dish pie tin is important with this recipe. I ended up with too much raspberry filling for my too small tin. As a result, my red layer spread out more than desirable and was kind of thin. If I had had a bigger pie tin, I would have tried to augment the white layer. It was almost invisible, compared to the rich blue and red layers. So the appearance was a bit rocky; the taste was delicious!

[Cookin' Katie]

I made this recipe using sliced (fresh-not frozen) strawberries instead of raspberries and let me tell you ... IT ROCKS!!!!!! This is my family's favorite summer dessert!!!!