Receta Red, White, and Blueberry Pie
Red, White, and Blueberry Pie
Inspired by Pampered Chef
Published 06/30/2014
Take patriotic to the max with this gorgeous pie!
Ingredients
- 1- 8 inch piecrust, baked
- 1-1/2 cups light coconut milk
- 1/2 cup almond milk
- 3 heaping tablespoons cornstartch
- 4 egg yolks
- 2 tablespoons salted butter
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- 4 squares white chocolate for baking (used for bottom of pie and dipping)
- 1 quart fresh strawberries, divided
- 1-1/2 cups fresh blueberries, rinsed and drained
- 1 cup thawed whipped topping
Instructions
Rinse Strawberries and carefully pat dry on paper towels. Select 8 uniformly sized strawberries for garnish. Slice each strawberry in half using 3" paring Knife, leaving stems on each half. Set aside. Hull remaining strawberries and slice.
Melt white chocolate in covered micro-cooker, uncovered on High 1 minute, stirring after each 10 sec. interval until chocolate is melted and smooth. Dip strawberry halves in melted chocolate; place in refrigerate until set.
Scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust and set aside.
In a large heavy bottomed sauce pan, over medium heat, whisk the coconut milk, milk, and cornstarch. Add the white chocolate chips and melt completely stirring constantly.
Beat egg yolks and quickly mix about 1 cup hot pudding mix into the egg yolks to temper. Whisk egg yolk mixture back into the pudding mixture and cook until thickened about 3 minutes. Be sure to stir constantly or your pudding will burn.
Remove from heat and add vanilla extract and salted butter. Stir until incorporated.
Let sit about 10 minutes then pour pudding into pie crust. Refridgerate at least 4 hours or overnight.
Yield: 8 servings
Prep Time: 00 hrs. 30 mins.