Red, White & Blue Berry Cream Pie

 

 Ingredients

For the Crust:

• 1½ cups graham cracker crumbs (about 10–12 full sheets)

• 2 tbsp sugar

• ½ tsp cinnamon (optional)

• 6 tbsp unsalted butter, melted

For the Cream Filling:

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1½ cups heavy whipping cream (cold)

For the Topping:

• 1 cup fresh strawberries, hulled and sliced

• 1 cup fresh blueberries

• Optional: ½ cup fresh raspberries

• Optional: 1 tbsp apricot or strawberry jam (for glaze)

 Instructions

1. Make the Crust

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until evenly combined. Press the mixture into a 9-inch pie pan, covering the bottom and sides firmly.
Bake for 8–10 minutes, then cool completely.

2. Prepare the Cream Filling

In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, and beat again.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread evenly into the cooled pie crust.

3. Decorate with Berries

Arrange strawberries, blueberries, and optional raspberries on top in a red, white & blue pattern — try stripes, a starburst, or a flag design.

4. Optional Glaze

Warm 1 tbsp of jam with 1 tsp water until liquid, then brush lightly over berries for a glossy finish.

5. Chill and Serve

Refrigerate for at least 4 hours or overnight before serving. Garnish with mint leaves or whipped cream if desired.

 Serving Suggestions

• Slice with a cold knife for clean cuts.

• Serve with a dollop of whipped cream or vanilla ice cream.

• Perfect with iced tea, lemonade, or sparkling wine.