4th of July Pie

5 from 2 votes

Celebrate America with this beautiful 4th of July Pie! This delectable, fruity pie will be an instant hit at any patriotic celebration!

Prep Time30

Resting time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 402kcal

200 g Biscuit crumb eg. Graham cracker crumb, or Digestive biscuits, Biscoff cookies etc.
90 g Unsalted butter melted but not hot
Pinch of salt

Start with melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.
Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together.
Line a loose base pie tin with the mixture and press it flat evenly and tightly starting with the side and then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes.
Once the crust is evenly distributed, place it into the freezer for 15 minutes.

For the filling, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy
Once the pie crust is well frozen, fill it with the cream cheese layer then smooth the top and set it aside in the fridge for 30 minutes.
After 30 minutes, decorate the pie with strawberries and blueberries as per the US flag.
Let the pie rest for 4 hours in the fridge to fully set.
Serve the pie cold. Any leftover pie can be stored refrigerated for 2-3 days

Freeze the crust for at least 15 minutes to ensure that it holds its shape before adding the pumpkin filling
No need to use thickener in the filling, the cream cheese, and heavy cream will create a mousse-like consistency that will set in the fridge, however, make sure to let the pie rest for a minimum of 4 hours to set.