Happy Birthday America Pie

By Kayb • July 4, 2011 • 2 Comments

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Author Notes: This luscious, creamy dessert has its roots in the ubiquitous cherry cream cheese pie that was a feature of every church pot luck dinner and every post-funeral lunch of my childhood. Lime juice brightens it up, raspberries give it zing, and a patriotic topping theme makes it suitable for the holiday! - Kayb

Serves 12

2 8-oz packages cream cheese, room temp
2 15-oz. cans condensed milk
1/2 cup fresh lime juice
2 pints raspberries
1 cup blueberries
1/2 cup heavy whipping cream
1/3 cup plus 2 tbsp. sugar, divided
1 1/2 cup vanilla wafer or graham cracker crumbs

In the bowl of a stand mixer, combine cream cheese and lime juice, and beat until smooth and creamy.
Add condensed milk in a slow stream while mixer is running. Continue to beat until well blended.
Add 1 pint of the raspberries. Beat until they're blended in to the filling.
Mix vanilla wafer crumbs and 1/3 cup sugar with your fingers in the bottom of an 8 x 12 baking dish.
Melt butter and drizzle over crumbs. Mix with your fingers until combined, and press crumbs into an even layer in bottom of dish.
Spread filling over the top of crumbs, and smooth out the top. Arrange blueberries to make the flag canton, and use raspberries to make the stripes.
Beat whipping cream with 2 tbsp. sugar until stiff. Use a pastry bag or a zip-loc with a corner snipped off to pipe "stars" atop the blueberries, and fill in between the raspberry "stripes."
Chill for at least four hours.