Summer makes me want to have a beach party! I thought it would be fun to make a sandy beach type parfait. So I am sharing one of my favorite pies, layered into a parfait.

The pie crust is the sand & I even cut out some stars to use as “star fish.” We gobbled these up real quick!

Blueberries & Cream Pie Parfaits

Yield: 6 parfaits
5 from 1 rating
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Ingredients

Pie Crust

  • ½ cup (96 g) butter flavored Crisco
  • ½ tsp salt
  • 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
  • ½ whisked egg
  • 2 ½ Tbsp ICE cold water
  • ½ Tbsp distilled white vinegar
  • Cinnamon Sugar, for sprinkling on top

Blueberry Pie Filling

  • 10 oz (283 g) frozen or fresh blueberries
  • ¼ cup (50 g) granulated sugar
  • 3 Tbsp cornstarch
  • ¼-½ cup (59-118 ml) orange juice or water

Whipped Cream Cheese

  • 8 oz (226 g) block-style cream cheese
  • ½ cup (100 g) granulated sugar
  • 1 cup (75 g) Cool Whip, (or ½ cup (118ml) heavy cream + 2 Tbsp powdered sugar whipped)

Instructions
 

  • For the pie crust: In a bowl, combine salt & flour. Cut Crisco into flour mixture with a pastry blender or fork. Add egg, water & vinegar and work dough into a ball. Flatten, double wrap with plastic wrap & let sit in the freezer for 10 minutes.
  • Remove pie crust from freezer & roll out to about ¼" thickness on a floured surface. Cut out several stars now. Place stars & extra pie crust onto an un-greased baking sheet. Sprinkle tops with cinnamon sugar & bake at 425˚F for 6-8 minutes or until golden brown. Remove from oven & cool completely.
  • Meanwhile, to make blueberry pie filling: Combine sugar & cornstarch together. Pour over blueberries in a small saucepan. Stir. Cook over medium heat, stirring constantly, until mixture bubbles, berries burst, & it becomes thick. Add enough orange juice to thin it out, but still coat the back of a spoon. Allow to cool completely.
  • For the whipped cream cheese: Place cream cheese & sugar into the bowl of a stand mixer with the whisk attachment. Whisk until sugar dissolves. Add Cool Whip & whisk on high until the whisk leaves ripples in the cream cheese mixture. Keep cold until ready to assemble.
  • To assemble: Break up the pie crust, except the stars, to make crumbs. In small, clear, 9-oz plastic cups, layer alternately with crumbs, cream cheese, & blueberry filling; starting & ending with crumbs. Place stars on the very top layer for decoration. Enjoy!

Notes

Author: Amber Brady
Pies

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