Red, White & Blue Berry Pie

Three distinct layers make this pie a showstopper for any patriotic celebration. Blueberries set in gelatin on the bottom, a fluffy cream cheese and whipped topping layer in the middle, and raspberries suspended in gelatin on top. Red, white, and blue in every slice.

The gelatin base gets cooked with sugar, cornstarch, and water until thick and clear, then divided in half. Blueberries with a squeeze of lemon juice go into one half. Raspberries fold gently into the other. The two fruit layers sandwich the cream cheese mousse between them.

Each layer must chill until fully set before adding the next. This is not optional. Skip the chill time and the layers bleed into each other, ruining both the look and the clean slice. The blueberry layer sets first, then the cream cheese goes on, chills for two hours, then the raspberry layer finishes it off.

Plan ahead. This pie needs at least six hours of total chill time, so making it the day before is the smart move.

Chef Tips

• Use fresh berries when possible. Frozen work but release more liquid as they thaw, which can thin the gelatin layers.
• Fold the raspberries in very gently. They’re fragile and crush easily into mush.
• Beat the cream cheese until completely smooth before folding in the whipped topping. Lumps in the middle layer look sloppy.
• A pre-baked pie shell is essential. This is a no-bake filling that never sees the oven.

Variations

• Use a graham cracker crust instead of a baked pie shell for a sweeter, crunchier base.
• Add strawberries to the raspberry layer for a mixed-berry red topping.
• Swap raspberry gelatin for strawberry gelatin if that’s what you have on hand.