Miss American Pie (Red, White and Blue Pie)
A nostalgic, semi-homemade summer dessert made of layers of blueberry, rich cream cheese, and sweet cherry. Perfectly scaled for a 9-inch deep-dish pie plate to create gorgeously thick patriotic stripes!
Servings: 8
Calories: 523kcal
Ingredients
- 1 pie crust unbaked
- 21 ounces blueberry pie filling 1 can
- 8 ounces cream cheese completely softened
- 1 cup powdered sugar
- 6 oz whipped topping thawed, plus remaining 2 oz for garnish
- 21 ounces cherry pie filling 1 can
Instructions
BAKE THE CRUST:
- Fit the pastry into a 9-inch deep-dish pie plate.1 pie crust
- Crimp edges, prick with a fork, and blind-bake with pie weights at 425°F (218°C) for 12–15 mins. Remove weights; bake 5 mins more until golden. Cool completely.
LAYER 1 (BLUE):
- Spread the entire can of blueberry filling evenly into the bottom of the cooled crust. Place in the fridge to chill for 30 minutes.21 ounces blueberry pie filling
LAYER 2 (WHITE):
- Beat the softened cream cheese and powdered sugar until smooth. Gently fold in 6 oz of the whipped topping.8 ounces cream cheese, 1 cup powdered sugar, 6 oz whipped topping
- Carefully dollop the cream cheese mixture over the blueberry layer. Spread it completely to the edges, sealing it tightly against the crust.
- Place in the fridge to chill and set for 30 minutes.
LAYER 3 (RED):
- Spoon the cherry pie filling gently over the white cream layer, smoothing it out to the edges.21 ounces cherry pie filling
CHILL & SERVE:
- Refrigerate for at least 4 hours, or overnight. Garnish, if desired, with the remaining 2 oz of whipped topping before slicing with a clean, warm knife.
Nutrition
Calories: 523kcal | Carbohydrates: 86g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 214mg | Potassium: 244mg | Fiber: 3g | Sugar: 49g | Vitamin A: 566IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.