Best Patriotic Pie Recipes

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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

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

EASY JELLO PATRIOTIC PIE



Easy Jello Patriotic Pie image

A really quick and easy pie that's perfect for the 4th of July and Memorial Day! Photo Credit: Kraft

Provided by Annelise Friedman

Categories     Other Desserts

Time 20m

Number Of Ingredients 6

1 1/2 c boiling water, divided
1 3oz pkg berry blue jello
1 3oz pkg strawberry jello
1 c ice cubes, divided
1 graham cracker crust
1 8oz pkg cool whip

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.
  • 2. Meanwhile, repeat to dissolve red gelatin mix in separate bowl; stir in remaining ice cubes. Cool 5 min. or until slightly thickened.
  • 3. Spread COOL WHIP over blue gelatin layer; cover with red gelatin. Refrigerate 2 hours or until firm.

PATRIOTIC PIE



Patriotic Pie image

This is a tasty,pretty, no-bake pie for berry lovers. Perfect for summer or anytime. I got the recipe from one of my students when we compiled a class cookbook. My family liked it - I hope yours does too!

Provided by Rachie P

Categories     Pie

Time 30m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

1 (9 inch) pie crusts, baked
1/3 cup sugar
1/2 teaspoon unflavored gelatin
2 tablespoons milk
2 cups sliced strawberries
2 cups blueberries, divided
2 tablespoons cornstarch
11 ounces cream cheese, softened
2 tablespoons sugar
3/4 cup strawberry glaze
1/2 cup water

Steps:

  • In small saucepan, combine 1/3 c sugar, cornstarch, and gelatin. Stir in water.
  • Cook over low heat, stirring constantly until mixture boils. Boil and stir 1 minute.
  • Add all but 1/4 cup of the blueberries. cook 2 minutes, stirring occasionally.
  • Pour mixture into pie shell. Cover with plastic wrap and refrigerate.
  • Beat cream cheese, milk, and 2 Tbsp sugar until smooth.Carefully spread over cooled blueberry layer.
  • Arrange strawberries over cream cheese, leaving space in the center for reserved blueberries. Spoon glaze over strawberries.
  • Fill center with blueberries. Cover, and refrigerate for several hours.

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

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.

4TH OF JULY PIE - PATRIOTIC PIE



4th of July Pie - Patriotic Pie image

It is fresh strawberries (grandson's favorite and blueberries (hubby's favorite) over a flaky crust (or oatmeal/pecan crust) with calorie reduced white creme. Top with cool whip when reducing and top with whipped creme for this wavy finish. Grandson loves helping with this.

Provided by Kathy Kegans-Johnson

Categories     Fruit Breakfast

Time 1h15m

Number Of Ingredients 6

2 pkg creme cheese
1/4 c powdered sugar or sweetener of same value
1 dash(es) vanilla ( or almond flavoring with the pecan crust)
1 box pint of blueberries - you can eat a few;)
1 box two pints of ripe/red strawberries
2 pkg crust of your choices - double recipe

Steps:

  • 1. Cover the bottom and up the side of a double cake loaf pan (can use a cookie sheet with a good edge) a double recipe of flaky oil pastry from Betty Crocker cookbook or fill the bottom of the pan. (or mix 2 cups of oatmeal, 1/2 tsp cinnamon, 1/3 C melted butter and granulated or brown sugar to taste but not too much. Toss and press into the bottom and a bit up the sides of the pan. Bake 15 min in 325 degrees for glass pan for best presentation, 350 degrees in a metal pan.)
  • 2. Use a hand mixer and mix softened creme cheese and fill ingredients. Pour into Baked pie crust.
  • 3. Slice washed strawberries preserving as much red as you can. Place washed dried blueberries in the top left quarter, alternate sliced and layered Strawberries with vacant white space in stripes - as many as you can fit ( usually 5 or 6 "stripes.")
  • 4. Garnish with cool whip for calorie saving and add stars if you want. Let your grandson put the stripes of Whipped Creme in the "White space" for more fun and deliciousness. Cool in freezer or fridge and enjoy for a couple days if it lasts;)

PATRIOTIC HAND PIE ICE CREAM SANDWICHES



Patriotic Hand Pie Ice Cream Sandwiches image

Using a muffin tin as a guide makes building these sweet treats easy as pie. Sandwich the red and blue berry-filled pies with vanilla ice cream for a stars and stripes-inspired twist on pie a la mode.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 6 ice cream sandwiches

Number Of Ingredients 10

1/4 cup raspberry jam
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon cornstarch
1/4 cup fresh raspberries
1/4 cup blueberry jam
1/4 cup fresh blueberries
Two 14.1-ounce boxes refrigerated rolled pie crusts (4 crusts)
1 large egg
2 teaspoons turbinado sugar
2 pints vanilla ice cream

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.
  • Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).
  • Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together.
  • Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.
  • Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.
  • Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies.

PATRIOTIC PIE



Patriotic Pie image

I love to bake for holidays and this is my 4th of July pie that I make every year. Great for get togethers! And it's easy because I use all prepared ingredients.

Provided by Linda Vee Witek

Categories     Pies

Time 10m

Number Of Ingredients 3

prepared pie crust
abt. 1 1/2 can(s) cherry pie filling
abt. 1/2 can(s) blueberry pie filling

Steps:

  • 1. Prepare the lower pie crust and fill with the cherry pie filling and blueberry pie filling to resemble the flag. Use a spatula to keep the fillings separate.
  • 2. Use a star cookie cutter for the stars and cut strips to make the flag. Brush with egg white and sprinkle with a little sugar
  • 3. Bake according to the pie filling directions. So EASY and a fun pie to make!

PATRIOTIC HAND PIE ICE CREAM SANDWICHES



Patriotic Hand Pie Ice Cream Sandwiches image

Yield 6 ice cream sandwiches

Number Of Ingredients 0

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together.Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 526

PATRIOTIC HAND PIE ICE CREAM SANDWICHES



Patriotic Hand Pie Ice Cream Sandwiches image

Using a muffin tin as a guide makes building these sweet treats easy as pie. Sandwich the red and blue berry-filled pies with vanilla ice cream for a stars and stripes-inspired twist on pie a la mode.

Provided by @MakeItYours

Number Of Ingredients 10

1/4 cup raspberry jam
2 tablespoons lemon juice (from about 1 lemon)
1 tablespoon cornstarch
1/4 cup fresh raspberries
1/4 cup blueberry jam
1/4 cup fresh blueberries
Two 14.1-ounce boxes refrigerated rolled pie crusts (4 crusts)
1 large egg
2 teaspoons turbinado sugar
2 pints vanilla ice cream

Steps:

  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the raspberry jam, 1 tablespoon of the lemon juice and 1 1/2 teaspoons of the cornstarch in a medium bowl until smooth. Fold in the raspberries. Whisk together the blueberry jam, remaining 1 tablespoon lemon juice and remaining 1 1/2 teaspoons cornstarch in another medium bowl until smooth. Fold in the blueberries. Set both fillings aside.
  • Unroll 2 pie crusts and place them on top of each other. Roll the dough out to a 14-by-15-inch rectangle. Place the dough over the top of a 12-cup muffin tin, making sure all of the holes are covered and some of the dough drapes over the sides. Roll out the remaining 2 pie crusts to a 14-by-15-inch rectangle and set aside (do not place over the muffin tin).
  • Using the muffin tin holes as a guide, spoon 1 tablespoon of raspberry filling in the center of 6 holes. Spoon 1 tablespoon of blueberry filling in the center of the remaining 6 holes. Whisk the egg with 1 tablespoon water in a small bowl. Brush the edges of the dough and the lines between the filling with the egg wash. Place the other rectangle of dough on top and gently press the edges to adhere the dough pieces together.
  • Place a cutting board on top of the dough on the muffin tin and flip it over so the dough is now on the cutting board. Trim the edges so you have 1 large rectangle with distinct corners. Use the tines of a fork to crimp the border. Cut the dough into 12 square pies--6 raspberry and 6 blueberry. Crimp the uncrimped sides.
  • Put the pies on the prepared baking sheets and brush the tops with the egg wash. Cut small slits in the top of each and sprinkle with the turbinado sugar. Bake until the pies are golden brown and some of the filling is bubbling through the slits, 15 to 17 minutes. Let cool completely on the baking sheets, about 30 minutes.
  • Use a sharp knife to make an incision in the cardboard of the ice cream pints from the top to the bottom. Slice each pint horizontally into four 1-inch discs and remove the cardboard. Reserve 2 of the ice cream discs for another use. Using the 6 remaining ice cream discs, sandwich 1 disc between 1 raspberry pie and 1 blueberry pie; repeat with the discs and pies.

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 @MakeItYours

Number Of Ingredients 6

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.

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