Miss American Pie

Red, white, and blue in every slice. This cold pie layers blueberry pie filling on the bottom, a sweetened cream cheese and whipped topping layer in the middle, and tart cherry pie filling on top. It’s a Fourth of July dessert that looks like a flag and tastes like a no-bake cheesecake hybrid.

The cream cheese layer is what holds everything together. Beat the cream cheese with powdered sugar until smooth, then fold in the whipped topping. That gives you a light, mousse-like filling that’s sweet and tangy. It sets up in the fridge between the two fruit layers, creating clean, distinct stripes when you cut a slice.

Chill between each layer. Twenty minutes after the blueberry filling, twenty minutes after the cream cheese, then at least 4 hours after the cherry topping. This patience is what gives you those clean layers instead of a muddled mess. If you rush it, the layers bleed into each other.

Use tart cherry pie filling, not sweet. The tartness cuts through the sweetness of the powdered sugar and whipped topping and keeps each bite from being cloying. The blueberry and cherry together hit a nice sweet-tart balance.

This pie is best made the morning of or even the night before your cookout. It needs the full chilling time, and it actually tastes better after sitting overnight.

Kitchen Tips

• Soften the cream cheese before beating. Cold cream cheese stays lumpy and won’t fold smoothly into the whipped topping.
• Use a pre-baked pie crust that’s completely cooled. A warm crust will melt the first layer of filling.
• Cut with a sharp knife dipped in hot water for the cleanest slices through all three layers.

Variations

• Graham cracker crust: Swap the baked pie shell for a graham cracker crust for a crunchier base.
• Fresh fruit topping: Skip the cherry pie filling and top with fresh sliced strawberries and a brush of red currant jelly for a fresher look.