Red, White & Blueberry Pie




Total Time: 37 mins

Prep Time: 30 mins

Cook Time: 5-7 mins

Yield: 10 servings

Dish Size: Pie Plate




  • 16 ounces cream cheese
  • ¾ cup confectioners’ sugar, divided
  • 1 tsp vanilla
  • 1 cup heavy cream
  • 1 cup raspberries, divided
  • ½ cup granulated sugar
  • 3 Tbsp cornstarch
  • 2 Tbsp water
  • 2 ½-3 cups blueberries (depending on size)
  • 1 Tbsp lemon juice
  • ½ tsp cinnamon
  • 1 9-inch single pie crust, baked & cooled
  • whipped cream, for decoration




  1. For filling: In a medium bowl, beat cream cheese, ½ cup confectioners’ sugar, and vanilla. Set aside.
  2. In a separate bowl, whip heavy cream and ¼ cup confectioners’ sugar until stiff peaks form. Fold into cream cheese, then swirl in ¾ cup raspberries. Keep chilled.
  3. For topping: In a saucepan, whisk granulated sugar and cornstarch together. Add water, blueberries, lemon juice, and cinnamon. Stir over medium heat. Bring to a boil, cook, and stir until thick, about 5-7 minutes. Remove from heat and chill.
  4. To assemble: When all ingredients are completely cooled, spread whipped cream mixture into baked pie shell, dollop blueberries over top, and smooth with a spatula.
  5. Cover with plastic wrap and store in fridge. To serve, top with additional whipped cream and decorate with remaining raspberries.