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An image of a white chocolate cream pie topped with whipped cream and fresh mixed berries.
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5 from 3 votes

Red, White, and Blueberry Cream Pie

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!
Prep Time10 mins
Cook Time15 mins
Chilling Time4 hrs
Total Time4 hrs 25 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 people
Calories: 556kcal
Author: Amy Nash


Biscoff Cookie Crust

  • 25 biscoff cookies about 1 ½ cups of crumbs
  • cup granulated sugar
  • 6 Tablespoons butter melted


  • 4 ounces white chocolate chopped
  • ½ cup sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • 2 ½ cups whole milk
  • 4 egg yolks beaten
  • 2 Tablespoons salted butter
  • 1 teaspoon vanilla extract


  • 2 Tablespoons white chocolate chopped
  • ¾ cup sliced strawberries
  • 1 cup heavy cream
  • 3 Tablespoons powdered sugar
  • ½ 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 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.
  • 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 ¾ cup of sugar to be blended together, then mixed with ¾ 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.


Serving: 1slice | Calories: 556kcal | Carbohydrates: 56g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 269mg | Potassium: 237mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1047IU | Vitamin C: 8mg | Calcium: 171mg | Iron: 1mg