Red, White, and Blueberry Pie

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A creamy pudding pie with a white chocolate lining on the bottom of the pie crust and whipped cream topping. This Red White and Blueberry Pie is decorated with white chocolate dipped strawberries and fresh blueberries for a patriotic dessert recipe.

Course Desserts

Cuisine American

Keyword Red White and Blueberry Pie, Red White Blue Pie

Prep Time 15 minutes

Cook Time 10 minutes

Refrigeration Time 4 hours

Total Time 4 hours 25 minutes

Servings

Calories 512kcal

Author Shelby Law Ruttan

Ingredients

9 inch pie crust , baked

For the Pudding Filling

1½ cups light coconut milk
½ cup almond milk
4 tablespoons cornstarch
4 large egg yolks
2 tablespoons butter
1 teaspoon pure vanilla extract

For the extras

3 cups white chocolate chips , divided
1 teaspoon pure vanilla extract
1 quart strawberries , divided
1½ cups fresh blueberries
1 cup whipped topping , thawed

Instructions

Prepare the pie crust

Rinse the strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice remaining strawberries in half and set aside.
Melt 2 cups of the white chocolate chips per package instructions. Dip the 8 strawberries in melted white chocolate and place on a foil lined plate. Refrigerate to set chocolate.
With the remaining melted chocolate, spread over bottom of baked pie crust evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and refrigerate to set.

To make the filling

In a large saucepan over medium heat, whisk the coconut milk, milk, and cornstarch. Add the remaining white chocolate chips and melt completely stirring constantly for 7 minutes, or until thickened.
In a small bowl, beat the egg yolks and quickly mix 1 cup hot pudding into the egg yolks to temper. Whisk the egg yolk mixture back into the pudding mixture and cook over medium heat for 3 minutes, stirring constantly, or until thickened.
Remove the pudding from heat and stir in vanilla extract and butter. Stir until incorporated. Cover the top of the pudding with plastic wrap, allowing the wrap to touch the top of the pudding.
Allow the hot pudding to cool completely then pour pudding into pie crust. Refrigerate at least 4 hours or overnight.
Before serving, spread whipped topping on top of the cooled pudding pie. Arrange white chocolate covered strawberries around the outer edges of the pie. Place the blueberries in the center of the pie. Refrigerate any leftovers.

Notes

Make this a cheesecake flavored pie

Substitute 1 box of cheesecake flavored pudding, 8 ounces cream cheese (softened), and 1-½ cups milk for the pudding portion of this recipe.
Using a hand mixer, blend the cream cheese and pudding mix until creamy. Gradually blend in the milk until creamy and smooth. Proceed as directed in step 7.

Tips and Substitutions

Wash and pat dry the strawberries before using. Any water on the strawberries will prevent the white chocolate from sticking.
Add the sliced strawberries to the top of the white chocolate in the pie shell while the chocolate is still wet (not hardened).
Homemade whipped topping can be substituted for the frozen, thawed whipped topping.
Substitute a graham cracker crust for the regular pie crust

Nutrition