Prep 30 mins
Cook 5 mins
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.
- 1 9-inch pie pastry, baked and cooled
- 1 1⁄2 cups granulated sugar
- 4 1⁄2 tablespoons cornstarch
- 1 1⁄2 cups water
- 4 1⁄2 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
- In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
- Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
- Add blueberries and lemon juice to one portion, stirring gently to coat.
- Spread blueberry mixture into the pie pastry, cover, and chill until set.
- Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
- Beat cream cheese and powdered sugar together until smooth.
- Fold in Cool Whip; spread over the blueberry layer.
- Chill until set, about 2 hours.
- Carefully spread raspberry mixture over the cream cheese layer.
- Cover and chill at least 4 hours.
We really enjoyed the taste of this. I made it in a 10 inch graham cracker crust and the filling still didn't quite all fit. The white layer is a little thin, but flavor wise, I wouldn't change the ratio. We took it to a picnic and it was a little difficult to serve "pie-style" as the weather was quite warm. I think it would be fine as a pie right out of the fridge, but if I was going to take it to a picnic again, I think I might increase the amounts and make it in a 9 by 13 casserole dish and then serve it with a spoon. We used a blend of frozen mixed berries (including red and blue berries) so both berry layers were the same, but it was still delicious.
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!
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!!!!