Red, White & Blue Pie
Ingredients
- 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
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
317
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).