Red,White & Blue American Pie

This no-bake pie stacks three layers of red, white, and blue in a prebaked shell. Blueberry pie filling goes down first, then a fluffy cream cheese mousse made with powdered sugar and whipped topping, and finally cherry pie filling on top. Each layer chills before the next goes on, so they stay distinct when sliced.

The 30-minute chill between layers is what keeps this pie looking sharp instead of muddled. The blueberry filling firms up enough that the cream cheese layer sits on top without sinking. The cream cheese layer sets before the cherry goes on, so you get clean red, white, and blue stripes in every slice.

Beat the cream cheese and powdered sugar until completely smooth before folding in the whipped topping. Any lumps in the cream cheese will show up as white chunks instead of a silky, even layer.

Four hours minimum in the fridge. Overnight is even better for clean slices.

Kitchen Tips

• Bring the cream cheese to room temperature before beating. Cold cream cheese clumps and won’t blend smoothly with the sugar.
• Sift the powdered sugar before adding. Lumps of powdered sugar are nearly impossible to beat out once mixed with cream cheese.
• Use a pie shell or graham cracker crust. Both work, but the graham cracker version adds a sweet, crunchy contrast.

Variations

• Swap blueberry filling for mixed berry for a more complex blue layer.
• Use fresh whipped cream instead of whipped topping for a richer, less sweet middle layer.
• Top with fresh strawberries and blueberries before serving for extra color and a fresh fruit pop.