This from-scratch Red, White, and Blueberry Cream Pie is the patriotic pie of of my 4th of July loving dreams. From the biscoff cookie crust and fresh berries to the homemade white chocolate pudding filling and sweetened whipped cream, this easy dessert recipe is ready for all your summer cookouts and holidays!
Red, White, and Blueberry Cream Pie
Happy Memorial Day Weekend! Who’s got big plans for the long holiday weekend? We’ve got dance recitals, weeding, and house remodeling projects on the agenda. And of course, have a cookout with friends!
We love entertaining and back in March my friend Melanie showed up with this red, white, and blueberry cream pie to our Pi Day pie party. I immediately started hassling her to share the recipe with me because it was my favorite pie of the night.
We love blueberries! Some of our favorite blueberry recipes are this Blueberry Custard Pie, Homemade Blueberry Pie, Easy No-Bake Blueberry Delight, and Homemade Blueberry Muffins with Crumb Topping.
Fortunately, Melanie sent me the link to the original recipe on Taste of Home and even gave me her tip about swapping out the graham cracker crust for a biscoff cookie crust, which is basically the most genius move ever. Honestly, I don’t even think this pie would be the same with a graham cracker crust, even though my love of graham cracker crusts is strong.
The other change I made from the original recipe was to make a homemade white chocolate pudding filling rather than picking up a package of pudding mix from the store. Not that I have anything against pudding mixes.
I have just found that I prefer homemade pudding over the box stuff both in terms of flavor and texture, and I think they are fun to make anyway. The homemade version is richer with better white chocolate flavor and a more custard-like mouthfeel, in my opinion.
But, since summer and it’s desserts tend to be all about ease and simplicity, I’m going to include the pudding mix variation in the notes just in case and totally encourage you to go for it, whether you choose to make the filling from scratch or not. Because honestly, I’ve had this pie made both ways and both are delicious.
And speaking of summer, you will want to make this pie all day long. For Memorial Day in May, Flag Day in June, and Independence Day in July. Or don’t even wait for a holiday to celebrate! This pie is delicious anytime you can get great fresh berries!
Ingredients for Red, White, and Blueberry Cream Pie
- biscoff cookies
- butter
- sugar
- white chocolate (I use bars of white chocolate since white chocolate chips don’t melt very well)
- cornstarch
- whole milk
- salt
- egg yolks
- vanilla
- heavy cream
- powdered sugar
- red & blue berries (any mix of strawberries, blueberries, raspberries, and blackberries)
How to Make Red, White, and Blueberry Cream Pie
- Make a biscoff cookie crust. Just combine the cookie crumbs, sugar, and melted butter, then press them into a 9-inch pie dish. Bake at 350 degrees F for 10 minutes.
- Make the white chocolate pudding filling by combining sugar, cornstarch and salt in a heavy pan. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly until thickened (about 2 minutes).
- Temper the egg yolks by whisking them in a separate bowl, then whisking in about 1 cup of the hot milk mixture. Add this back to the pan and continue to cook and stir for 2 minutes more, then remove from heat and stir in 4 ounces of white chocolate and butter until both have melted. Add the vanilla and stir.
- Assemble the pie. Melt the remaining 2 ounces of white chocolate and gently spread it over the bottom of the prepared biscoff crust. Arrange ¾ cup sliced strawberries on top of the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until chilled.
- Top with sweetened whipped cream and berries. Beat heavy cream, powdered sugar and vanilla until light, then spread it on top of the pie filling. Pile on as many berries on top as you like.
I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like. You could even arrange them into a decorative flag pattern, which I’m sure would be cute and obviously even more patriotic. But then you don’t get bites of mixed berries in each slice of pie, which is a sacrifice I was not willing to make.
I hope you enjoy this pie every bit as much as we did and that you have a wonderful holiday!
More Cream Pie Recipes You’ll Love!
- Old-Fashioned Banana Cream Pie
- Chocolate Cream Pie
- Coconut Cream Pie
- Blueberry Custard Pie
- No-Bake Sour Cream Lemon Pie
- Arkansas Possum Pie (no actual possum involved! just chocolate and cream cheese layers, also sometimes called a lush dessert)
- Best Key Lime Pie Recipe
- Strawberry Pretzel Icebox Pie
- Pumpkin Chiffon Pie
- and go to my full pie archives for those of you that love fruit pies but not cream pies!
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Red, White, and Blueberry Cream Pie
Equipment
Ingredients
Biscoff Cookie Crust
- 25 biscoff cookies about 1 ½ cups of crumbs
- 1/3 cup granulated sugar
- 6 Tablespoons salted butter melted
Filling
- 4 ounces white chocolate chopped
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 1/2 cups whole milk
- 4 egg yolks beaten
- 2 Tablespoons salted butter
- 1 teaspoon pure vanilla extract
Topping
- 2 Tablespoons white chocolate chopped
- 3/4 cup sliced strawberries
- 1 cup heavy cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries
Instructions
Crust
- Finely crush biscoff cookies in a food processor (affiliate link) or by placing them in a ziploc bag and rolling with a rolling pin (affiliate link).25 biscoff cookies
- In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with a fork until crumbs are evenly moistened.⅓ cup granulated sugar, 6 Tablespoons salted butter
- Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350°F for 10 minutes or until the crust is lightly browned just around the edges. Cool completely before filling.
Filling
- In a heavy saucepan, combine sugar, cornstarch and salt. Whisk in the milk, then bring to a low boil over medium heat, stirring constantly. Continue to cook and stir for 2 minutes, until thickened.½ cup granulated sugar, ¼ cup cornstarch, Pinch of salt, 2 ½ cups whole milk
- In a separate bowl, whisk the egg yolks, then add about 1 cup of the hot milk mixture to the egg yolks and whisk well. Add the tempered egg yolk mixture back to the pan and continue to cook and stir for 2 minutes more.4 egg yolks
- Remove the pudding from the heat. Stir in 4 ounces of chopped white chocolate and butter until both have melted. Add the vanilla and stir.4 ounces white chocolate, 2 Tablespoons salted butter, 1 teaspoon pure vanilla extract
Assembly
- Melt the remaining 2 ounces of white chocolate in short 20 second bursts in the microwave, then drizzle and spread over the bottom of the prepared biscoff crust.2 Tablespoons white chocolate
- Arrange ¾ cup sliced strawberries on the white chocolate, then pour the warm pudding mixture over the strawberries. Cover with a piece of plastic wrap to prevent a skin from forming and refrigerate for 3-4 hours until well-chilled.¾ cup sliced strawberries
- Beat heavy cream using an electric mixer until it begins to thicken. Add powdered sugar and vanilla and beat until soft, being careful not to overbeat and turn the cream into butter.1 cup heavy cream, 3 Tablespoons powdered sugar, ½ teaspoon pure vanilla extract
- Remove plastic wrap from the pie and top with the whipped cream, then pile as many berries on top as desired. I prefer a mix of blueberries, raspberries, blackberries, and halved strawberries, but you could go with just one blue and one red option if you like.Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries
This pie looks delicious, I’m going to make the scratch version for the 4th. Can’t wait to try it. I do have 2 questions though. The first on is does the white chocolate on the crust get crunchy and 2 does it protect the strawberries on the bottom from making the crust soggy. Depending on those answers I might leave those 2 layers out and just pile a ton of berries on the top. Your opinion would be appreciated. I just found you through Pinterest and am excited to look around your site 🙂
You could definitely leave those two layers out and it would still be a delicious pie, but I love them. The white chocolate doesn’t get crunchy but it does protect the bottom crust from getting soggy from the strawberries. I hope you like what you see on here! Let me know if there is something in particular you would like to see!
Hi, I’m just testing because I tried to post a comment the other day and it just disappeared. I
I’m not sure what happened to your first comment! If I find it I will let you know! So weird!
Is this achievable with frozen berries that are thawed? Would it break down the pastry cream?
Yes, you could use frozen berries. It won’t look quite as nice since the juices will run off and the colors won’t be quite as vibrant, but it will still taste good.
I’m so sad 🙁 I made this earlier, and after 8 hours… it still hasn’t set. I don’t know what I did wrong.
I’m sorry to hear that! Most likely the issue is that the filling wasn’t cooked long enough. It needs to thicken before pouring into the pie crust.