Zutaten für Red White Blue Pie
- 1 (9-inch) unbaked pie crust
- Granulated Sugar
- 2 tablespoons cornstarch
- 1 cup water
- Raspberry Gelatin Powder
- Unsweetened Blueberries
- 1 tablespoon lemon juice
- Unsweetened Raspberry
- Neufchatel Cheese
- 1/4 cup powdered sugar
- Cool Whip Lite
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Zubereitung von Red White Blue Pie
- In a medium saucepan, whisk together 1/2 cup sugar, 2 tablespoons cornstarch, and 1/2 cup water.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear (about 5-7 minutes).
- Remove from heat and stir in 1 package (1 ounce) unflavored gelatin until completely dissolved. Divide the mixture into two equal portions.
- To one portion, gently stir in 2 cups fresh blueberries and 1 tablespoon lemon juice.
- Pour the blueberry mixture into your prepared pie crust. Cover and refrigerate until completely set (at least 4 hours).
- Meanwhile, gently fold 1 1/2 cups fresh raspberries into the other portion of the cooked sauce. Cover and let stand at room temperature.
- In a separate bowl, beat together 8 ounces cream cheese and 1/4 cup powdered sugar until smooth and creamy.
- Gently fold in 8 ounces Cool Whip.
- Once the blueberry layer is set, carefully spread the cream cheese mixture evenly over the top.
- Refrigerate for at least 2 hours, or until set.
- Finally, carefully spread the raspberry mixture over the cream cheese layer.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the pie to fully set.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
202g
Fat
27g
Carbs
23g
