Red, White & Blueberry Pie
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- 1/2 pkg
- (15 oz) refrigerated pie crusts, 1 crust
- 1 qt
- fresh strawberries, divided
- squares (1 ounce each) white chocolate for baking
- 1 pkg
- (8 oz) light cream cheese, softend
- 3/4 c
- cup milk
- 1 pkg
- (3.3 ounces) white chocolate instand pudding and pie filling
- 1 1/2 c
- fresh blueberries, rinsed and drained
- 1 c
- thawed frozen light whipped topping
1Preheat oven to 425 degree's. Bake crust in a deep dish pie plate (10-12 min) or until golden brown.. Let cool completely.
2Clean strawberries, pat dry. Select 8 uniformly-sized strawberries for garnish. Slice in half leaving stems, set aside. (Garnish)
3Melt white chocolate in microwave uncovered on high for 1 minute. Stirring after each 10 seconds until chocolate is melted and smooth. Dip strawberry halves in chocolate, place on parchment or wax paper cut side down. Let chocolate harden.
4Take remaining white chocolate and spread evenly to coat entire bottom and sides of crust. Layer the rest of sliced strawberries over bottom of crust.
5Beat cream cheese until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over stawberries.
6Arrange blueberries evenly over top of pie filling. Decorate the outer edge of the pie with cool whip by making rosettes with a cake decorator.
7Take the garnish strawberries and place on whipped topping border. Refridgerate until ready to serve.