Just in time for summer! Here’s a patriotic pie that is a show stopper!
1 refrigerated pie crust or 1 deep-dish frozen pie crust
1 qt. large fresh strawberries, divided
4 (1 oz.) squares white baking chocolate
1 (8 oz.) pkg. cream cheese, softened
3/4 cup cold milk
1 (3.3 oz.) pkg. white chocolate instant pudding and pie filling
1 1/2 cup fresh blueberries, rinsed and drained
1 cup frozen whipped topping, thawed
Preheat oven to 425 degrees. Place pie crust in a deep-dish pie plate, pressing dough into bottom and up the sides. Prick the bottom and sides liberally with a fork to prevent shrinkage. Bake 10-12 minutes or until golden brown. Remove from oven and cool completely. (If using a frozen crust, follow package directions.)
Rinse strawberries and pat dry with paper towels. Reserve 8 berries for garnish. Hull remaining strawberries and cut into quarter slices. Set berries aside.
Melt white chocolate on high in microwave for 1 minute, stirring every 10 seconds until chocolate is melted and smooth. Do not overheat. Slice reserved strawberries in half and dip into melted white chocolate. Place on cookie sheet or tray covered with waxed paper, with cut side down. Place in refrigerator to harden.
Spread remaining chocolate into bottom of pie crust. Spread evenly on bottom and up sides of cooked, cooled crust. Layer sliced strawberries onto top of white chocolate.
Place cream cheese in large bowl and beat with hand mixer on high until smooth. Reduce speed to medium and gradually beat in milk. Add pudding mix and continue to beat until mixture begins to thicken. Spread mixture evenly over strawberries. Spread whipped topping over the cheese filling.
Arrange the reserved, dipped strawberry halves, tops touching the crust, around the outter edge of pie crust. Place the blueberries in the center of the strawberry ring. Refrigerate until ready to serve.
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