Star Spangled Pie

November 25, 2013 by Kenmore


preparation time
0 mins

cook time




4 ounces cream cheese White Chocolate Cheesecake

0.25 cup granulated sugar White Chocolate Cheesecake

1 egg yolk White Chocolate Cheesecake

0.5 teaspoons vanilla White Chocolate Cheesecake

0.5 teaspoons lime juice White Chocolate Cheesecake

4 ounces white chocolate (melted) White Chocolate Cheesecake

2 tablespoons heavy whipping cream (whipped) White Chocolate Cheesecake

1.5 cup raspberries Raspberry Filling

3 tablespoons raspberry geletin Raspberry Filling

3 tablespoons clear jel Raspberry Filling

3 tablespoons cup water Raspberry Filling

2 cup blueberries Black & Blue Twist

2 cup blackberries Black & Blue Twist

0.25 cup plus 2 Tbsp granulated sugar Black & Blue Twist

3 tablespoons blackberry geletin Black & Blue Twist

3 tablespoons clear jel Black & Blue Twist

3 tablespoons water Black & Blue Twist

25 saltines Pie Crust

0.25 cup plus 1 tbsp brown sugar Pie Crust

4 tablespoons melted brown butter Pie Crust


Step 1: Crust

Crush saltines and mix with brown sugar.

Step 2: Crust

Place saltines in 9-inch pie pan and pour brown butter. Press crumbs down on the bottom and up the sides.

Step 1: Raspberry Filling

Puree raspberries and strain them (removing seeds).

Step 2: Raspberry Filling

Mix with clear jel and water, and add to raspberry puree and mix well.

Step 3: Raspberry Filling

Add gelatin and mix well. Pour into pie plate and bake for 20 mins at 350.

Step 1: White Chocolate Cheesecake

Whip cream cheese and sugar together; then add egg yolk, vanilla, and lime juice and whip together. Then whip in melted chocolate.

Step 2: White Chocolate Cheesecake

Whip heavy whipping cream until stiff and fold into cheesecake mixture. Chill until raspberry pie is cooled. Pour on top of raspberries and chill.

Step 1: Black & Blue Twist

Over medium-low heat, cook blueberries, blackberries, and sugar.

Step 2: Black & Blue Twist

Puree berry mixture and strain (taking seeds out). Put back into rinsed saucepan over low heat.

Step 3: Black & Blue Twist

Mix clear jel and water, then add into blackberry puree. Add in gelatin and mix well.

Step 4: Black & Blue Twist

Chill until cooled, pour onto white chocolate cheesecake and chill until serve.

Before Serving:

Sprinkle shaved white chocolate over the top.


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