Best Fourth Of July Patriotic Pie Recipes

FOURTH OF JULY PATRIOTIC PIE

Fourth of July Patriotic Pie image

My family and friends come to visit every 4th of July and have a cookout and I make a jello pie and it is so easy to make it. It is so good and tasty.

Provided by Lisa Johnson

Categories Pies

Time 2h30m

Number Of Ingredients 6

Ingredients

1 1/2 c boiling water, divided
1 pkg (3 oz.) jell o blue berry flavor gelatin
1 c ice cubes, divided
1 honey maid graham cracker pie crust
1 pkg (3 oz.) strawberry flavor gelatin
1 c thawed cool whip whipped topping

Steps:

1. Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm. Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened. Spread cool whip over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until set.

EASY JELL-O® PATRIOTIC PIE RECIPE

Easy JELL-O® Patriotic Pie Recipe image

Make the ultimate 4th of July treat with this patriotic pie from My Food and Family. Our Easy JELL-O® Patriotic Pie Recipe features red, white and blue layers.

Provided by My Food and Family

Categories Recipes

Time 2h35m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1-1/2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
1 cup ice cubes, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin, or any red flavor
1 cup thawed COOL WHIP Whipped Topping

Steps:

Add 3/4 cup boiling water to blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 5 to 10 min. or until set but not firm.
Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.

Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

FOURTH OF JULY SUMMER BERRY PIES

Fourth of July Summer Berry Pies image

These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 2h35m

Yield Makes six 5-inch pies

Number Of Ingredients 10

Ingredients

2 disks Pate Brisee for Summer Berry Pies
All-purpose flour, for surface
7 1/2 cups mixed raspberries and sliced strawberries, or blueberries and blackberries
1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice (from 2 lemons)
Salt
2 large egg yolks
2 tablespoons heavy cream
Sanding sugar, for sprinkling

Steps:

Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.