Red, White & Blueberry Pie
- Prep Time: 1 min
- Cook Time: 4 mins
- Total Time: 5 mins
- Yield: 8 1x
- Berry Layer:
- 1 1/2 cups sugar
- 4 1/2 tablespoons cornstarch or all-purpose flour
- 1 1/2 cups water
- 4 1/2 tablespoons raspberry gelatin dessert granules
- 1 pint whole blueberries (unsweetened)
- 1 teaspoon cinnamon
- 1 pint red raspberries
- Cream Layer:
- 4 ounces cream cheese, room temperature
- 1/3 cup confectioners’ sugar
- 4 ounces whipped cream
- Berry Layer:
- Bake a nine inch graham cracker (or regular) crust. Prepare the filling as below.
- In a medium saucepan combine sugar, cornstarch and water and stir until dissolved. Cook until the mixture becomes thick and clear. Add gelatin; stir until it dissolves. Separate the mixture into two halves and stir blueberries and lemon juice into half of the mixture. Spread over pie crust. Refrigerate.
- Meanwhile, fold raspberries into other half of mixture and set aside.
- Cream Layer:
- Beat cream cheese and sugar until they become very smooth. Mix in topping and spread over blueberry layer.
- Refrigerate until set.
- Carefully spread raspberry layer on top and chill at least 4 hours before serving.