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.
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
- white chocolate (I use bars of white chocolate since white chocolate chips don’t melt very well)
- whole milk
- egg yolks
- 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 3/4 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!
Biscoff Cookie Crust
- 25 biscoff cookies (about 1 1/2 cups of crumbs)
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
- 4 ounces white chocolate, chopped
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 1/2 cups whole milk
- 4 egg yolks, beaten
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 2 tablespoons white chocolate, chopped
- 3/4 cup sliced strawberries
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Handful each of blueberries, raspberries, blackberries, and halved or quartered strawberries
- Finely crush biscoff cookies in a food processor or by placing them in a ziploc bag and rolling with a rolling pin.
- In a large bowl, combine biscoff crumbs and sugar, then drizzle with melted butter and stir with a fork until crumbs are evenly moistened.
- Press into a 9-inch pie dish using the bottom of a measuring cup or glass, then bake at 350 degrees F for 10 minutes or until the crust is lightly browned just around the edges. Cool completely before 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.
- 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.
- 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.
- 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.
- Arrange 3/4 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.
- 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.
- 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.
Adapted from Taste of Home. The original recipe called for 1 (8-ounce) package cream cheese and 3/4 cup of sugar to be blended together, then mixed with 3/4 cup of low fat milk and 1 (3.3-ounce) package instant white chocolate pudding mix for the filling.
For a no-bake biscoff cookie crust, just chill the crust for 1-2 hours before filling rather than baking it.
Amount Per Serving: Calories: 697 Total Fat: 42g Saturated Fat: 22g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 181mg Sodium: 306mg Carbohydrates: 73g Fiber: 1g Sugar: 51g Protein: 8g
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