Fourth of July in Tahoe.
People come from around the globe to fill our streets, stores, and beaches.
As day turns to night, fireworks light our beloved lake.
From childhood until now, unwritten traditions continue: the smell of barbecue, crisp summer nights, walking the woods, animals and critters roaming the forest, driving music up windows down, and the gathering family and friends around great food.
I usually make a more elaborate dessert for the 4th but this year, scaled because of other dishes and out of town company. Clarification: scaled on work, not taste 😝
For this year’s patriotic dessert, I thought one of Dave’s all time favorite pies would look mighty fine rearranged, interchanged, and dressed for the red, white, and blue.
Patriotic Pie
Crust
For a crust that will never go out of style 🌟 graham cracker 🌟 which lines the pie plate. We decided on a 1/2 teaspoon of raw vanilla bean powder, which added warmth and extra crunch. First make and bake the graham cracker crust and let it cool on a wire rack. This crust is great because, I have a lot to do on the 4th, so will be making this crust on the 3rd and wrapping it to keep fresh to fill for the 4th.
Whip
While the crust bakes, I whip a small amount of heavy whipping cream and put it back in the fridge to chill. soon fold this cream into the cream cheese, which is going to make lighter and dreamier.
Filling – Part One
A simple, but oh so delicious, strawberry filling is made by coarsely chopping the sweet berries you can find. Because of their natural sweetness, the berries need only to be combined with very little sugar and a bit of cornstarch over medium-high heat. A stir, a press to consistency, and a boil, then remove from heat and let the filling cool. Once cool, I add a small amount of fresh lemon juice. I start slow and taste based on this purchase of berries. Once the filling is cool, spread across the bottom of the pie crust and refrigerate.
Filling – Part Two
Beat the softened cream cheese, sugar, and vanilla. Once light and fluffy, what do you say we make it creamier? With the whip from earlier, fold, fold, fold into the cream cheese creation. Once dreamy, carefully spread over the strawberry filling. For overall placing, a good spread, and getting into the nooks and crannies of the crust, I find an offset spatula works best. Place toothpicks, cover and refrigerate for at least one hour.
Garnish
The fun and beauty’s never-ending with this pie. Garnish in our holiday red, white, and blue.
How do you celebrate the 4th?
♥️💙♥️
Patriotic Pie
Ingredients:
9-inch crust
- 1 3/4 cup graham cracker crumbs - twelve sheets
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon vanilla bean powder or pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted at sea level, 3/4 butter (6 Tablespoons)
Strawberry Filling
- 2 cups strawberries - washed, hulled, and coarse chopped
- 1 Tablespoon cornstarch
- 1 - 2 Tablespoon cane or granulated sugar - depending on the sweetness of your fruit
- ½ - 1 Tablespoon fresh lemon juice
Cream Cheese Filling
- 8 ounces cream cheese - one block, softened
- 1/3 cup cane or granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream - whipped
Garnish
- fresh strawberries, blueberries, and raspberries
Instructions
9" Crust
- Preheat the oven to 350˚F. Chill a medium (preferably glass) bowl and the beaters from your electric mixer in the freezer.
- Crumb graham crackers in a food processor or place them in a plastic storage bag and roll them with a rolling pin. Pulse or roll until the crumbs are fine and uniform in size.
- Combine graham crackers, brown sugar, vanilla bean powder (or extract), and salt in a medium-size bowl. Mix well, then add the melted butter. Stir well with a fork, then if you want, with your hands. Coat the crumbs until the butter is even in distribution.
- Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes.
- On the center oven rack, bake the crust for 6-7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let the crust cool on a wire rack.
- Using an electric stand or handheld mixer, start at low-medium speed and beat the cream until it starts to thicken, about 1 minute. Increase the speed to high and continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator and rinse and dry the bowl for later use.
Strawberry Filling
- In a small saucepan, combine sugar and cornstarch, then add the strawberries and mix. Over medium-high heat, bring the mixture to a boil while stirring constantly and pressing the strawberries (with the back of a silicone spatula or spoon) to desired consistency. Once boiling, continue to cook for another two minutes. Remove from heat and let cool for 15 minutes, then add lemon juice.
- Once the pie shell has cooled, spread the strawberry filling across the bottom and refrigerate.
Cream Cheese Filling
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla, while making sure to scrape down the sides. Once the mixture is light and fluffy, fold in the whipped cream. Carefully spread over the strawberry filling. Place toothpicks, cover and refrigerate for at least one hour.
- Garnish in honor of the red, white, and blue! Slice, serve, and enjoy by yourself or surrounded by those you love.
Notes
- the only change at 6,300 altitude, is using 8 tablespoons of butter in the crust vs. 6 at sea level, the rest of the recipe is the same.
- if your crumbs feel dry when mixing, wet your fingers under water and continue with the crust.
- the crust can be made ahead, cooled, and covered. I usually make and keep my crust up to one day before, but I've read they can be frozen too.
- for the best whipped cream, use a medium-sized deep glass bowl.
- place the bowl and beaters in the freezer for a minimum of fifteen minutes.
- whipped cream can be made early, covered, and refrigerated for up to a few hours.
Beautiful presentation. 😉
Thank you Momma! I appreciate 😘