(Serves 6-8)
July 4th is upon us, and I wanted to make something festive with red, white, and blue. This recipe is an easy and delicious way to complete any Fourth of July celebration. It is a no bake pie that can be made in the morning and be setting up in the fridge while the rest of the barbecue is going on. All you need to do is top the pie with berries just before serving, so they look fresh and juicy. You can get creative and make stars and stripes if you feel like spending the time. Or not…. If you don’t.
Nothing says summer like a cool, creamy dessert with strawberries and blueberries, but this pie is a great base for any topping – raspberries, strawberries and kiwi, Oreo cookies, jam – top with whatever your family loves. Happy Independence Day!
You Will Need:
- 14 graham crackers (whole sheets)
- 1 stick butter, melted
- 1/3 cup granulated sugar
- Pinch salt
- 2 cups heavy cream
- 1 cup whole milk
- 1 5.1-ounce package instant vanilla pudding mix
- 1 teaspoon vanilla bean paste
- Strawberries and blueberries, for topping
Instructions:
- Make the crust – place the graham crackers, sugar, and pinch of salt in the bowl of food processor. Pulse until the mixture is fine crumbs.
- While the food processor is running, slowly drizzle in the butter.
- Press the crumbs into a 9” pie pan, using the bottom of a glass to press it in evenly. Place crust in the fridge or freezer to set for at least 15-30 minutes.
- Make the cream filling – combine the cream, milk, and vanilla bean paste.
- Add the pudding mix and whisk constantly for 2-3 minutes. The mixture will begin getting thick.
- Put the mixture into the prepared crust and refrigerate until set, several hours or overnight.
- Just before serving, decorate the top with berries.
