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Red, White, and Blueberry Cream Pie Recipe

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3.8 from 2 reviews

This Red, White, and Blueberry Cream Pie features a crunchy biscoff cookie crust topped with a luscious white chocolate-studded vanilla pudding filling, fresh strawberries, and a cloud of homemade whipped cream crowned with a medley of fresh berries. Perfectly chilled and indulgently creamy, it combines vibrant flavors and textures for a stunning patriotic dessert that’s ideal for summer gatherings or celebrations.

Ingredients

Crust

  • 25 biscoff cookies (about 1 1/2 cups of crumbs)
  • 1/3 cup granulated sugar
  • 6 Tablespoons salted butter (melted)

Filling

  • 4 ounces white chocolate (chopped)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 2 1/2 cups whole milk
  • 4 egg yolks (beaten)
  • 2 Tablespoons salted butter
  • 1 teaspoon pure vanilla flavoring

Assembly

  • 2 ounces white chocolate (chopped for melting)
  • 3/4 cup sliced strawberries
  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla flavoring
  • Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries

Instructions

  1. Prepare the Crust: Finely crush the biscoff cookies using a food processor or by placing them in a ziplock bag and rolling with a rolling pin until they reach a fine crumb texture. In a large bowl, combine the biscoff crumbs and granulated sugar, then drizzle melted butter over the mixture. Stir well with a fork until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish using the bottom of a measuring cup or glass.
  2. Bake the Crust: Preheat your oven to 350°F (175°C). Bake the pressed crust for about 10 minutes or until it appears lightly browned around the edges. Remove from the oven and allow it to cool completely before adding the filling.
  3. Make the Filling: In a heavy saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the milk, ensuring the cornstarch dissolves smoothly. Place the pan over medium heat and bring the mixture to a low boil while stirring constantly. Continue cooking and stirring for 2 minutes until the mixture thickens to a pudding consistency.
  4. Temper the Eggs: In a separate bowl, beat the egg yolks. Slowly add approximately one cup of the hot milk mixture into the yolks while whisking continuously to temper them. Return this egg yolk mixture back into the saucepan with the remaining milk mixture. Cook and stir for another 2 minutes over medium heat until thickened further.
  5. Incorporate White Chocolate and Butter: Remove the saucepan from heat. Immediately stir in the 4 ounces of chopped white chocolate and 2 tablespoons of salted butter until fully melted and smooth. Add the vanilla extract and stir well to combine.
  6. Prepare the Chocolate Layer on the Crust: Melt the remaining 2 ounces of white chocolate in short 20-second bursts in the microwave, stirring between each burst, until smooth. Drizzle and spread this melted white chocolate evenly over the bottom of the cooled biscoff crust. Arrange the sliced strawberries evenly over the white chocolate layer.
  7. Fill the Pie: Pour the warm pudding mixture carefully over the strawberries and white chocolate layer. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
  8. Chill the Pie: Refrigerate the pie for 3 to 4 hours, or until the pudding is thoroughly chilled and set.
  9. Prepare the Whipped Cream Topping: Using an electric mixer, beat the heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, then continue to beat until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
  10. Assemble and Serve: Remove the plastic wrap from the pie. Spread the freshly whipped cream over the chilled pie evenly. Top with a generous mix of fresh berries including blueberries, raspberries, blackberries, and halved or quartered strawberries, or use your preferred combination of red and blue berries. Serve chilled and enjoy!

Notes

  • Be sure to temper the egg yolks by slowly adding hot milk mixture to prevent curdling in the filling.
  • Pressing the crust firmly helps it hold together better after baking and when cut.
  • Covering the pie filling directly with plastic wrap helps avoid a pudding skin.
  • Use fresh, ripe berries for the best flavor and appearance on top.
  • Don’t overbeat the whipped cream to prevent it from turning into butter.
  • The pie can be made a day ahead for convenience and better flavor melding.

Find it online: https://yumntasty.com/red-white-and-blueberry-cream-pie-recipe/