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Red, White and Blueberry Pie!
Just in time for the FOURTH OF JULY PICNIC
Ingredients
- 1/2 pkg (15 0zs) refrigerated pie crusts (1 crust)
- 1 quart fresh strawberries, divided
- 4 squares (1 oz each) white chocolate for baking
- 1 pkg (8 ozs) cream cheese, softened
- 3/4 cup cold milk
- 1 pkg (3.3 ozs) white chocolate instant pudding and pie filling
- 1 1/2 cups fresh blueberries
- 1 cup thawed cool whip topping
Directions
Preheat oven to 325 degrees.
Let pie crust stand at room temperature for 15 minutes. Gently unfold onto floured surface. Roll to 11 1/2" circle,then place crust in a deep dish pie plate, pressing dough into bottom and up sides. Prick bottom to prevent bubbling. Bake 10-12 minutes or till golden brown.
Cool completely.
Rinse strawberries and pat dry on paper towels. Select 8 uniformly sized strawberries for dipping, cut in half though stems using a paring knife. Set aside. Hull and slice remaining berries. Melt white chocolate in microwave, uncovered on high 1 minute, stirring every 10 seconds until chocolate is melted and smooth. Do not overheat.
Dip tips of berries in chocolate and dry on waxed paper 15 minutes in refrigerator until set. Scrape remaining melted chocolate over bottom of prepared pie crust, coating evenly the bottom and sides of crust. Layer strawberries over bottom of crust.
Beat cream cheese in a large bowl until smooth. Gradually add milk until well blended. Add pudding mix, and blend until mixture begins to thicken. Spread evenly over strawberries using a scraper.
Arrange blueberries evenly over pie filling in the center of the circle of strawberries. Using a pastry bag with an open star tip, pipe whipped topping around the edge of the pie. Place dipped strawberry halves on whipped topping border in a circle. Refrigerate until ready to serve.
Yield: 8 servings.
By Sharon,Ky
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