This summer is flying by at lightening speed! It is hard to believe the 4th of July has come and gone already. We had a low key holiday this year, as we were still in vacation recovery mode. I did manage to create an easy pie recipe to celebrate with. Of corse the blueberries and strawberries making a flag pattern has been around for a long time but I took a crack at making a slightly healthier version of this summer treat. Dee adored it which is saying a lot since he usually turns his nose up at sweets and Bebe B...well let’s just say one of her new favorite words is “pie”
Patriotic Pie - 12 Months+
3/4 cup graham crackers
1/4 cup whole grain pretzels
4 tbsp organic butter or Earth Balance (melted)
1 box of organic cook & serve pudding (I used Dr. Oetker’s vanilla)
1 cup Tru Whip
1/2 cup strawberries sliced
1/4 cup blueberries
Put the graham crackers and pretzels into a large sealable plastic bag. Roll the bag with a rolling pin until well crushed into crumbs, this is the part the little ones will love helping with. Mix together crumbs and melted butter in a small bowl, until well combined. Press firmly into the bottom of a glass pie plate. Bake the crust in a 400 degree F oven or toaster oven for about 8-10 minutes. The crust should darken slightly while baking and will firm up as it cools. Meanwhile cook the putting according to the package directions. Allow to cool for a few minutes before pouring into pie plate (don’t wait too long or you will get that pudding skin forming). Put pie plate with crust, topped with pudding into the fridge and chill for at least 2 or 3 hours. Once the pie is chilled top with Tru Whip and then decorate with strawberries and blueberries. Store pie in fridge, it should keep for a few days (if it lasts that long since I’m positive everyone in your home will gobble it up fast). Remember that while I do try to create every recipe with healthy ingredients and do NOT use refined sugar, this is a dessert and is meant as a treat. Enjoy!!
This recipe is vegetarian.