Happy Fourth of July everyone!!! Today we’re reprising what has become a family favorite: Red White and Blueberry Pie. This is an improvised dessert for a hot day that draws inspiration from my own travels across the US. A simple and unrefined treat, it embodies everything a summer dessert should be. The filling is a recipe I heard at a Fourth of July barbecue in Tampa Florida about four years ago when I was having the most exquisite fruit dip I’d ever had in my life. As the conversation turned to engagements, something I had yet to experience, my mind began to wander to how this amazing fruit dip was made. It was then that I overheard the lady that brought it telling some of her friends the recipe. It was so simple I was able to remember it. After some experimentation at home I discovered that it made a delicious and easy pie filling, light enough for a hot day. Although this isn’t technically a family favorite yet, it is so easy and delicious that it is hard to imagine that it would disappear anytime soon.
Red White and Blueberry Pie
Lady fingers or butter pound cake
1 container of whipped topping (coolwhip or store brand)
1 tub of whipped cream cheese
1 tablespoon vanilla extract
Half pint of raspberries
Half pint of blueberries
Press lady fingers or pound cake into the bottom of a pie dish, covering the entire surface.
Fold in the cream cheese to the whipped topping, and then blend with a hand mixer until there are few lumps.
Spread topping into “crust” with a spatula, arrange berries on top as desired.