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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

08.26.2002

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just  
d
essert 
by
Megan Thome
1 2

So your friend/sweetheart/neighbor has invited you to an annual Labor Day picnic/ family barbecue/Tupperware party. Youíve already exhausted all your great meal-en-masse recipes with Memorial Day, Independence Day and your best friendís birthday. You wonder what sort of delish dish you could bring to get rave reviews/ impress his mother/ score free Tupperware. Nothing too complicated/ too out-of-a-box/ too gourmand like a marzipan-embellished French almond torte/ 9-piece KFC chicken/ coq au vin. No, you need something sweet/ light/ fresh. How about Red, White and Blueberry Pie? Oh, thatíll be just perfect/perfect/perfect.

red, white + blueberry pie
1 refrigerated or frozen pie crust (15 oz. package), or a pre-baked, cooled homemade crust
1 quart FRESH strawberries
4 squares (1 oz. each) white baking chocolate*
1 package (8 oz.) cream cheese, softened
3/4 cup cold milk
1 package (3.3 oz.) white chocolate instant pudding and pie filling
1 pint fresh blueberries
8 oz. tub Cool Whip, thawed **

* If you canít find white chocolate baking squares, use Ĺ cup white chocolate chips instead, and thin with a teaspoon of canola/vegetable oil when you melt the chips.
** If youíre so inclined, of course, you can also substitute this with real whipped cream, though thatís a bit more work

If youíre using a store-bought crust:
Heat oven to 425 degrees F. Place the crust in a deep-dish pie plate, then use a fork to prick holes all over the bottom of the crust. Bake 10-12 minutes, till golden. Cool crust thoroughly.

Preparing the pie filling:
Rinse the strawberries and pat dry thoroughly. Select 8 uniformly-sized strawberries for garnish. Leaving the stem attached, slice each strawberry in half, and set aside. Hull (remove the stem) and slice all the remaining strawberries.

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