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Red, White & Blueberry Pie (Pampered Chef Recipe) Recipe

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This recipe for Red, White & Blueberry Pie (Pampered Chef Recipe) is from The Vitale/Sansone/Gimbosa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 pkg. (15 oz.) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided (buy extra for waste)
6 oz. Nestle white chocolate chips
1 pkg. (8 oz.) light cream cheese, softened
3/4 cup cold milk
1 pkg. (3.3 oz.) white chocolate instant pudding and pie filling
1 1/2 cup fresh blueberries, rinsed and drained
1 cup thawed frozen light whipped topping
Directions:
Directions:
Preheat oven to 425º. Place pie crust in deep dish pie plate, gently pressing dough into bottom and up sides; prick bottom. Bake 10-12 minutes or until golden brown. Cool completely on nonstick cooling rack.

Rinse strawberries and carefully pat dry on paper towels. Select 8 uniformly-sized strawberries for garnish. Slice each strawberry in half using paring knife, leaving stems on each half. Set aside. Hull remaining strawberries and slice using an egg slicer.

Melt white chocolate morsels in microwave or oven at 200º stirring regularly. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of parchment paper, cut side down. Place in refrigerator 15 minutes or until set.

Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust (this is to keep the baked crust from getting soggy). Layer strawberries over bottom of crust.

Beat cream cheese until smooth. Gradually beat in milk until well blended. Add pudding mix; beat until mixture begins to thicken. Spread mixture evenly over strawberries.

Arrange blueberries evenly over top of pie filling. Place dollops of whipped topping around the edge of the pie. Place dipped strawberry halves on shipped topping border. Refrigerate until ready to serve.
Personal Notes:
Personal Notes:
Great 4th of July dessert!

 

 

 

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