Tuesday, July 13, 2010

Mmmm Mmmm Monday- on Tuesday. Red White & Blueberry Pie

Better late than never, right? I was hoping to get this up before the 4th as it's the PERFECT dessert for those holiday bbq's, but my life has been a whirlwind lately. More on that in another post.
Anyway, this tasty dish is from Pampered Chef's Delightful Desserts cookbook. I got this book when we were stationed in England about 4 years ago so I don't know if it's even in print anymore. If you can find it somewhere GRAB IT! There are so many mouthwatering desserts in here that you'll forget about your diet!!

(Photo from PamperedChef.com)
Here's what you need:

1/2 pkg (15 oz) refridgerated pie crust (one crust)
1 qt fresh strawberries
4 squares (1 oz each) white baking chocolate
1 pkg (8 oz) reduced fat cream cheese, softenened
3/4 cup cold milk
1 pkg (3.3 oz) white chocolate instant pudding
1 and 1/2 cups fresh blueberries
1 cup frozen light whipped topping, thawed

~Preheat oven to 425*. Let pie crust stand at room temp for 15 minutes. Gently unfold onto a lightly foured surface. Roll to 11.5". Place crust into a deep dish pie plate, pressing the dough into the bottom and up the sides. Prick bottom & sides and bake for 10-12 minutes or until golden brown. Cool completely.
~Rinse strawberries and pat dry. Select 8 strawberries as close to identical as possible and cut in half through the stem ends. Set aside for dipping in chocolate. Hull and slice the remaining strawberries using an eggs slicer.
~Melt white chocolate in microwave on HIGH for 1 minutes, stirring every 10 seconds until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate and place on a sheet of parchment paper, cut side down. Refridgerate 15 minutes or until chocolate is set.
~Scrape the remaining chocolate over the bottom of the prepared pie crust, spreading evenly to coat the entire bottom & sides of the crust. Then layer on the sliced strawberries.
~ Beat cream cheese in a mixing bowl until smooth. Gradually whisk in milk until well blended. Add pudding mix, whisk until mixture begins to thicken. Spread mixture evenly over strawberries.
~Arrange blueberries evenly over the top of the pie filling. Using a pastry bag or decorating tool (with a star tip) filled with whipped topping, pipe topping evenly around the edge of the pie. Place dipped strawberry halves on whipped topping border. Refridgerate until ready to serve.

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