Red, White and Blue Berry Cream Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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! I grew up on a farm in Nebraska, and I began cooking when I was still quite smallmaking something that my four brothers liked always made me feel good when I was young. 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:
1. For berry layers, combine sugar, cornstarch and water in medium saucepan, stirring to dissolve. Cook until thick and clear. Add gelatin; stir until dissolved.
2. 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.
3. 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. Yield: 8 servings.
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