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Red, White & Blueberry Pie
Submitted by: Lindalee S.
Ingredients
1 refrigerated pie crust (from 15 oz pkg)
1 quart FRESH strawberries
4 squares (1 oz each) white chocolate for baking
1 8oz pkg cream cheese, softened
3/4 cup cold milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 pint fresh blueberries
8 oz. tub Cool Whip, thawed
Directions
Oven 425 degrees. Place crust in Deep Dish Pie Plate. Prick crust well.
Bake 10-12 minutes, till golden. Cool crust thoroughly. Rinse
strawberries
and pat dry thoroughly. Select 8 uniformly sized strawberries for
garnish.
Leaving stem attached, slice each strawberry in half, set aside. Hull and
slice
remaining strawberries. Melt white chocolate, UNCOVERED, in microwave on
High 1 minute, stirring after each 10 second interval, till melted and
smooth. Don't overheat! Dip strawberry halves in chocolate, place on
parchment paper and refrigerate 15 minutes, or till chocolate is set.
Spread
remaining white chocolate over bottom of crust. Layer sliced
strawberries
over chocolate. In 2 qt. Batter Bowl, beat cream cheese with whisk till
smooth. Gradually beat in milk till well blended. Add pudding mix and
whisk
till thickened. Spread mixture over sliced strawberries. Fill Easy
Accent
Decorator with Cool Whip, pipe rosettes around
outer edge of pie. Place chocolate dipped strawberries inside ring of
Cool
Whip. Fill center of pie with blueberries.
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