Red, White & Blue Berry Pie
Yield
1 piePrep
2 hrsCook
0 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| 4 ½ | tablespoons |
cornstarch
|
|
| 1 ½ | cups |
water
|
|
| 4 ½ | tablespoons |
gelatin, unflavored
raspberry |
*
|
| 1 | pint |
blueberries
fresh or frozen, unsweetened |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 1 | pint |
raspberries
fresh or frozen, unsweetened |
*
|
| 4 | ounces |
cream cheese
softened |
|
| ⅓ | cup |
powdered sugar
|
|
| 4 | ounces |
whipped topping, prepared
thaw |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 68 | ml |
cornstarch
|
|
| 355 | ml |
water
|
|
| 68 | ml |
gelatin, unflavored
raspberry |
*
|
| 473 | ml |
blueberries
fresh or frozen, unsweetened |
*
|
| 5 | ml |
lemon juice
|
|
| 1 | each |
pie shell (9 inch)
baked |
|
| 473 | ml |
raspberries
fresh or frozen, unsweetened |
*
|
| 115.6 | ml/g |
cream cheese
softened |
|
| 79 | ml |
powdered sugar
|
|
| 115.6 | ml/g |
whipped topping, prepared
thaw |
|
Directions
In a medium saucepan, combine sugar, cornstarch and water; cook and stir until thick and clear.
Stir in gelatin until dissolved.
Divide mixture in half.
Stir blueberries and lemon juice into one half; spread in the bottom of the pie crust.
Chill until set.
Gently fold raspberries into remaining gelatin; set aside at room temp.
In a mixing bowl, beat cream cheese and confectioner's sugar until smooth.
Fold in whipped topping; spread over blueberry layer.
Chill until set, about 2 hours.
Carefully spread raspberry mixture over cream cheese layer.
Chill for at least 4 hours.
