Red, White, and Blueberry Pie

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A creamy pudding pie with a white chocolate layer and whipped cream topping. Decorate it with white chocolate dipped strawberries and fresh blueberries for a patriotic look!

Course Desserts

Cuisine American

Keyword and Blueberry Pie, Red, White

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

1 9 inch pie crust, baked

For the Pudding Filling

1 ½ cups light coconut milk
½ cup almond milk
3 heaping tablespoons cornstarch
4 egg yolks
2 tablespoons salted butter
1 teaspoon vanilla extract.

For the extras

3 cups white chocolate chips divided
1 teaspoon vanilla extract
1 quart fresh strawberries divided
1 ½ cups fresh blueberries
1 cup thawed whipped topping

Instructions

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.
Scrape the remaining melted chocolate over bottom of baked pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and set aside.
In a large saucepan over medium heat, whisk the coconut milk, almond milk, and cornstarch. Add the remaining white chocolate chips and melt completely stirring constantly for 7 minutes, or until thickened
Beat the egg yolks and quickly mix 1 cup of hot pudding mix into the egg yolks to temper. Whisk the egg yolk mixture back into the pudding mixture and cook for 3 minutes, stirring constantly, or until thickened.
Remove the pudding from heat and stir in vanilla extract and salted butter. Stir until incorporated.
Allow the hot pudding to cool 15 minutes then pour pudding into pie crust. Refrigerate at least 4 hours or overnight.
Before serving, spread the 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 o 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