This is a recipe that I came up with on my own. The crust was supposed to have pecans in it, but we were out. I used whole wheat flour instead to give it a little texture. We loved it! The filling is super easy and not really sweet, so the blueberry sauce goes perfectly with it. I used reduced fat cream cheese, which doesn’t set up as well as regular. I planned on freezing the pie, but we just couldn’t wait. So the photo isn’t picture perfect. If you actually let it chill for a few hours, or freeze it, yours will look much prettier. Oh, and it will have more strawberries in the middle. Half of mine mysteriously disappeared while I was preparing the filling. Don’t worry, the culprit was caught and appropriately punished. His red mustache and cheeks were a dead giveaway.
Red White & Blue Cheesecake Pie
1/2 cup flour (I used whole wheat)
2 Tbsp sugar
1/4 cup butter
4 oz cream cheese, softened (I used reduced fat)
1 tsp vanilla
8oz Cool Whip
1 pint strawberries, sliced
1 cup Blueberry sauce or blueberry pie filling
Combine crust ingredients and press into the bottom of a pie plate. Bake at 350 for about 12-15 minutes or till lightly browned. Cool completely. For filling, beat cream cheese and vanilla till fluffy. Beat in 1 cup of the Cool Whip till smooth. Fold in the remaining Cool Whip. Spread half into the crust. Cover with sliced strawberries. Carefully spread remaining filling over the berries. Chill for several hours or freeze. Serve with chilled blueberry sauce. I just posted the recipe for the sauce on Monday, but here it is again just for the sake of convenience. (yours, not mine) I am just nice that way.
1/2 cup sugar
2 Tbsp cornstarch
1/2 cup water
1/4 cup frozen orange juice concentrate
2 cups blueberries
Stir together sugar and cornstarch in a saucepan. Stir in water till smooth. Add orange juice and blueberries. Bring to a boil. Boil for 2 minutes, stirring constantly, till sauce thickens.
For more fun 4th of July recipe ideas, check out:
Ultimate Recipe Swap, 4th of July edition at Life as Mom