Patriotic Pie
To the red, white, and blue! A graham cracker crust topped with a layer of strawberry filling and whipped cream cheese, then garnished with strawberries, blueberries and raspberries.
Servings 8 slices
Calories 332kcal
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
Recipe is adapted from Taste of Home.
High Altitude
- 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.
Nutrition
Calories: 332kcal | Carbohydrates: 22g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Fiber: 1g | Sugar: 19g