Birthday Pie
Fun and festive birthday pie celebrating Independence Day.
Equipment
- 1 pie plate
Ingredients
Crust
- 1 Wick’s Pie 9” Pie Crust
White Chocolate Cream Cheese Mousse Filling
- 3 (4 oz each) bars white chocolate, chopped
- 2 cups heavy cream
- 12 ounces cream cheese softened
- 2 teaspoons vanilla bean paste or vanilla extract
- ¼ teaspoon fine sea salt
- 1 cup fresh blueberries
- 12 dark blue candy melts melted
- 1 cup diced strawberries
- 1 (0.42 oz) package freeze-dried strawberries ground and sifted
- Garnish: colorful sprinkles
Instructions
Crust
- Heat oven to 375F.
- Line pie shell with a piece of parchment and fill with beans or pie weights. Place on a baking sheet and bake for 25 minutes or until crust edge is light brown and set. Remove the filled parchment and continue baking another 12 minutes or until shell is golden brown. Cool.
White Chocolate Cream Cheese Mousse Filling
- In large bowl, beat softened cream cheese until smooth; set aside.
- In a microwave-safe bowl, combine white chocolate chips and ½ cup of heavy cream. Microwave on high for 1 minute. Stir or mix with an immersion blender until chips are melted and mixture is smooth. Reserve 2 tablespoons of the white chocolate ganache in a small bowl.
- Add remaining white chocolate mixture, vanilla and salt to cream cheese and mix until well blended.
- In a stand mixer, fitted with a wire whisk, beat remaining 1 ½ cups heavy cream until stiff peaks. Fold 1 cup of whipped cream into the white chocolate ganache reserved in the small bowl and chill. Fold remaining whipped cream into cream cheese mixture forming a mousse.
- Divide the cream cheese mousse into 3 bowls.
- Fold blueberries and melted candy melts into first bowl until well mixed. Spread mixture evenly over bottom of cooled pie shell. Place in freezer for 10 minutes to set.
- Dollop the white vanilla mousse over the top and gently smooth into an even layer. Place in freezer for 10 minutes to set.
- For third layer, fold the strawberries and pulverized freeze-dried strawberries into the last bowl. Dollop over the top and smooth into an even layer.
- Place the reserved sweetened whipped cream into a piping bag fitted with a decorative star tip and pipe around the edge of the pie. Pipe stars over the top of the pie. Top with sprinkles.
Notes
- Yes, you can use low-fat cream cheese, if desired.
- Yes, you can use blue food coloring in place of candy melts.
- You may need to gently roll the pie dough to make it slightly larger to fit 9-inch pie plate.
- Instead of microwave you can melt cream and white chocolate in a bowl over simmering water.
- Gently melt the candy melts at 50% power in the microwave for 45 seconds. Do not overheat or the mixture will seize up.
- Grind the freeze-dried strawberries in a coffee or spice grinder. I like to sift it afterwards to be sure all the pieces get pulverized.
Nutrition
Serving: 1servingCalories: 379kcalCarbohydrates: 15gProtein: 5gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 88mgSodium: 249mgPotassium: 142mgFiber: 1gSugar: 6gVitamin A: 1167IUVitamin C: 10mgCalcium: 72mgIron: 1mg
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