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Red, White, and Blueberry Cream Pie

This from-scratch Red, White, and Blueberry Cream Pie is the patriotic pie of of my 4th of July loving dreams.  From the biscoff cookie crust and fresh berries to the homemade white chocolate pudding filling and sweetened whipped cream, this easy dessert recipe is ready for all your summer cookouts and holidays!

Prep Time
10 mins
Cook Time
10 mins
Chilling Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 8 people
Calories: 556 kcal
Course: Dessert
Cuisine: American

Ingredients

Biscoff Cookie 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 extract
Topping
  • 2 Tablespoons white chocolate chopped
  • 3/4 cup sliced strawberries
  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries

Instructions

Crust
    Cup of Yum
  1. Finely crush biscoff cookies in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.
  2. In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with a fork until crumbs are evenly moistened.
  3. Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350°F for 10 minutes or until the crust is lightly browned just around the edges. Cool completely before filling.
Filling
  1. In a heavy saucepan, combine sugar, cornstarch and salt. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes, until thickened.
  2. In a separate bowl, whisk the egg yolks, then add about 1 cup of the hot milk mixture to the egg yolks and whisk well. Add the tempered egg yolk mixture back to the pan and continue to cook and stir for 2 minutes more.
  3. Remove the pudding from the heat. Stir in 4 ounces of chopped white chocolate and butter until both have melted. Add the vanilla and stir.
Assembly
  1. Melt the remaining 2 ounces of white chocolate in short 20 second bursts in the microwave, then drizzle and spread over the bottom of the prepared biscoff crust.
  2. Arrange 3/4 cup sliced strawberries on the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until well-chilled.
  3. Beat heavy cream using an electric mixer until it begins to thicken. Add powdered sugar and vanilla and beat until soft, being careful not to overbeat and turn the cream into butter.
  4. Remove plastic wrap from the pie and top with the whipped cream, then pile as many berries on top as desired. I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.

Notes

  • Adapted from Taste of Home. The original recipe called for 1 (8-ounce) package cream cheese and 3/4 cup of sugar to be blended together, then mixed with 3/4 cup of low fat milk and 1 (3.3-ounce) package instant white chocolate pudding mix for the filling.
  • For a no-bake biscoff cookie crust, just chill the crust for 1-2 hours before filling rather than baking it.

Nutrition Information

Serving 1slice Calories 556kcal (28%) Carbohydrates 56g (19%) Protein 7g (14%) Fat 35g (54%) Saturated Fat 20g (100%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 180mg (60%) Sodium 269mg (11%) Potassium 237mg (7%) Fiber 1g (4%) Sugar 43g (86%) Vitamin A 1047IU (21%) Vitamin C 8mg (9%) Calcium 171mg (17%) Iron 1mg (6%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 556

% Daily Value*

Serving 1slice
Calories 556kcal 28%
Carbohydrates 56g 19%
Protein 7g 14%
Fat 35g 54%
Saturated Fat 20g 100%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 180mg 60%
Sodium 269mg 11%
Potassium 237mg 5%
Fiber 1g 4%
Sugar 43g 86%
Vitamin A 1047IU 21%
Vitamin C 8mg 9%
Calcium 171mg 17%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.