This Red, White, and Blueberry Pie is a summer pie that is perfect for patriotic celebrations. A pre-baked pie shell is coated with white chocolate then filled vanilla pudding filling, topped with whipped cream, white chocolate strawberries and blueberries popped into the center of the pie!

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This show stopper Red, White, and Blueberry Pie is great for picnics, barbecues, and special summer celebrations. It was my go to dessert to take on our Memorial Day and 4th of July picnics.

A Summer Dessert You Won’t Forget

If you are a fan of white chocolate, then this will probably be one of your favorite recipes! Recently I made this recipe for a family dinner. It has been years since I made this for my youngest son, but the moment he heard the name of the recipe, he knew exactly what it was!

This Red, White, and Blueberry Pie is also one of Grumpy’s Favorites. He is a big fan of white chocolate, which is what I think makes this recipe so special!

Red, White, and Blueberry Pie

Where this Red, White, and Blueberry Pie Recipe Originated

I first had a version of this recipe at a Pampered Chef party. The demonstrator made the pie in one of their stoneware pie plates. Needless to say, I bought the pie plate and have been making my own version of this pie ever since!

My version is a bit different than Pampered Chef’s version. There is no boxed pudding mix due to the fact we don’t use regular milk in our home. So, I had to come up with a way to make this recipe from scratch to make it work.

What You Need to Make This Recipe

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Pie Crust – feel free to make your own homemade pie crust recipe, or buy a premade pie crust. I make the pie crust for this Rhubarb Custard Pie recipe.

9 inch deep dish pie plate – I do have the stoneware pie plate I bought from Pampered Chef which is the one I use most of the time. However, I have used my pyrex glass pie dish also.

Light Coconut Milk – be sure to use the canned coconut milk, not the refrigerated version.

Almond Milk – I use this brand.

White Chocolate Chips – be sure to buy a good quality white chocolate chip and follow the instructions on the bag for melting.

Make this a cheesecake flavored pie

  • Substitute 1 box of cheesecake flavored pudding, 8 ounces cream cheese (softened), and 1-1/2 cups milk for the pudding portion of this recipe.
  • Using a hand mixer, blend the cream cheese and pudding mix until creamy. Gradually blend in the milk until creamy and smooth. Proceed as directed in step 7 of recipe card.

Why I Don’t Use Cow’s Milk

Cow’s milk is not a part of my regular diet. I don’t drink milk, never had liked it much at all. Once in a blue moon I will buy it, but never for myself. The reason behind this is not so much diet, but the fat that cow’s milk spoils faster than we will use it in our home.

Non-dairy milks, such as coconut, almond, and cashew tend to have a much longer shelf life and work just as well for us. While I do bake and cook things that call for milk, I will never use even 1 quart of milk fast enough to keep it from spoiling.

It Is Ok To Use Cow’s Milk To Make This Recipe

You can still make this recipe and use regular cow’s milk. Whole milk, 2%, 1% or non fat milk works. The only difference will be a slightly less rich flavor the less butterat there is in the milk.

Tips and Substitutions

  • Wash and pat dry the strawberries before using. Any water on the strawberries will prevent the white chocolate from sticking.
  • Add the sliced strawberries to the top of the white chocolate in the pie shell while the chocolate is still wet (not hardened).
  • Homemade whipped topping can be substituted for the frozen, thawed whipped topping.
  • Substitute a graham cracker crust for the regular pie crust
  • Substitute 1 box of cheesecake flavored pudding, 8 ounces cream cheese, and 1 cup cow’s milk for the pudding portion of this recipe.

Other Summer Picnic Recipes You May Like

Chewy M&M Cookies – Large, soft and chewy cookies full of red, white, and blue candy.

Patriotic Rice Krispie Treats – cut in the shape of stars and decorated with red, white, and blue candies.

Red, White, and Blue Rice Krispie Treats

Pina Colada Pie is a no bake pie made with pineapple, coconut, rum extract, and whipped cream.

Red, White, and Blue Potato Salad made with red, white, and blue potatoes, this salad also is chock full of bacon, dill, and jalapeno.

Wave Your Flag Cheesecake – another no bake dessert only made with pound cake slices and jello!

*If you made this Red, White, and Blueberry Pie, please give it a star rating*

Red, White, and Blueberry Pie
Yield: 8

Red, White, and Blueberry Pie

Prep Time: 15 minutes
Cook Time: 10 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 25 minutes

A creamy pudding pie with a white chocolate layer and whipped cream topping. Decorate it with white chocolate dipped strawberries and fresh blueberries for a patriotic look!

Ingredients

  • 1 (9 inch) pie crust, baked

For the Pudding Filling

  • 1 1/2 cups light coconut milk
  • 1/2 cup almond milk
  • 3 heaping tablespoons cornstarch
  • 4 egg yolks
  • 2 tablespoons salted butter
  • 1 teaspoon vanilla extract.

For the extras

  • 3 cups white chocolate chips, divided
  • 1 teaspoon vanilla extract
  • 1 quart fresh strawberries, divided
  • 1 1/2 cups fresh blueberries
  • 1 cup thawed whipped topping

Instructions

  1. Rinse the strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice remaining strawberries in half and set aside.
  2. Melt 2 cups of the white chocolate chips per package instructions. Dip the 8 strawberries in melted white chocolate and place on a foil lined plate. Refrigerate to set chocolate.
  3. Scrape the remaining melted chocolate over bottom of baked pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and set aside.
  4. In a large saucepan over medium heat, whisk the coconut milk, almond milk, and cornstarch. Add the remaining white chocolate chips and melt completely stirring constantly for 7 minutes, or until thickened
  5. Beat the egg yolks and quickly mix 1 cup of hot pudding mix into the egg yolks to temper. Whisk the egg yolk mixture back into the pudding mixture and cook for 3 minutes, stirring constantly, or until thickened.
  6. Remove the pudding from heat and stir in vanilla extract and salted butter. Stir until incorporated.
  7. Allow the hot pudding to cool 15 minutes then pour pudding into pie crust. Refrigerate at least 4 hours or overnight.
  8. Before serving, spread the whipped topping on top of the cooled pudding pie. Arrange white chocolate covered strawberries around the outer edges of the pie. Place the blueberries in the center o the pie. Refrigerate any leftovers.

Notes

Make this a cheesecake flavored pie

  • Substitute 1 box of cheesecake flavored pudding, 8 ounces cream cheese (softened), and 1-1/2 cups milk for the pudding portion of this recipe.
  • Using a hand mixer, blend the cream cheese and pudding mix until creamy. Gradually blend in the milk until creamy and smooth. Proceed as directed in step 7.

Tips and Substitutions

  • Wash and pat dry the strawberries before using. Any water on the strawberries will prevent the white chocolate from sticking.
  • Add the sliced strawberries to the top of the white chocolate in the pie shell while the chocolate is still wet (not hardened).
  • Homemade whipped topping can be substituted for the frozen, thawed whipped topping.
  • Substitute a graham cracker crust for the regular pie crust

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 512Total Fat 31gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 9gCholesterol 113mgSodium 91mgCarbohydrates 54gFiber 3gSugar 47gProtein 6g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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