Red, White, and Blueberry Pie

4.67 from 3 votes

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

Cook Time 10

Refrigeration Time 4

Total Time 4 25

Servings

Calories 539kcal

Author Shelby Law Ruttan

Ingredients

9 inch pie crust , baked

For the Pudding Filling

3.3 ounces vanilla pudding mix
1 cup % milk
8 ounces cream cheese , softened

For the extras

8 ounces white chocolate chips
1 tablespoon coconut oil
1½ cups fresh blueberries
1 quart fresh strawberries
8 ounces cool whip whipped topping , thawed

Instructions

Prepare the pie crust

Rinse the strawberries and carefully pat dry on paper towels. Select 8-10 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 8-10 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 bowl using a hand mixer, whip cream cheese until smooth. Gradually add the milk, blending until smooth.
Gradually add the pudding mix to the cream cheese mixture and blend until smooth and creamy. (mixture will be slightly thick)Spread the pudding mixture into the pie crust in an even layer.
Pipe cool whip around the edge of the pie crust. Add blueberries to the center of the pie, and decorate the edges of the pie with the white chocolate dipped strawberries.
Refrigerate at least 4 hours or overnight. Refrigerate any leftovers.

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