Recipes, memories and random thoughts from my kitchen
Friday, June 29, 2007
Red, White and Blue Berry Pie -- Favorite Ingredients Friday
Here's my contribution to this week's Favorite Ingredients Friday!
RED, WHITE, AND BLUE BERRY PIE
9” baked pie crust BERRY LAYER: 1 1/2 c. sugar 4 1/2 Tblsp. cornstarch 1 1/2 c. water 4 1/2 Tblsp. dry raspberry jello powder 1 pint fresh blueberries 1 tsp. lemon juice 1 pint fresh or frozen whole unsweetened raspberries CREAM LAYER: 4 oz. cream cheese, room temperature 1/3 c. confectioners sugar 4 oz. cool whip
For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add jello powder; 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 cream cheese and sugar until smooth. Mix in the cool whip. Spread cream cheese mixture over blueberry layer. Refrigerate until set. Carefully spread raspberry layer over cream layer. Chill at least 4 hours before serving. Yield: 8 servings.
This beautiful pie is very easy to make and is just delicious. It’s perfect for patriotic holidays or any other special summer occasion.
I live in scenic northern New England with my handsome husband. We're empty-nesters with a bunch of adorable grandchildren. We love (tent) camping and traveling, but don't get away as often as we'd like to.