Dessert Now, Dinner Later!

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Blueberries & Cream Pie Parfaits

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As you know, some of my blog buddies & I are doing a Sink or Swim party themed giveaway this week.  We have also decided to do a virtual party of our own.  Just combine all of our blog posts & you can have one fun beach party! I am contributing dessert for the 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!  

 

Check out what the other girls made & you will have everything you need for a beach party of your own!

 

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Events to Celebrate: Decorations for a Swim & Splash Party Dessert Now Dinner Later: Blueberries & Cream Pie Parfaits Homemade Toast: Sea Salt Scrub The Bucket List Girl: Tillamook Ice Cream Sandwich

 
 

Clarks Condensed: Summer Fruit Cobbler Like Mother Like Daughter: 7 Layer Dip Our Thrifty Ideas: Party Pleasing Potato Salad Rae Gun Ramblings: Mermaid Cookie Pops  

 

Don’t forget to enter the giveaway!  You can win some fun kitchen gadgets & party supplies.  It ends Sunday night!  Just click the link below & fill out the Rafflecopter.  

 

a Rafflecopter giveaway

 

 
 

Print

Blueberries & Cream Pie Parfaits

Yield 6 (9oz) cup parfaits (I would recommend smaller cups though, especially if these are for a child

Ingredients

  • 1/2 cup butter flavored Crisco
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1/2 whisked egg
  • 2 1/2 Tbsp ICE cold water
  • 1/2 Tbsp white vinegar
  • Cinnamon Sugar
  • 10 oz frozen or fresh blueberries
  • 1/4 cup sugar
  • 3 Tbsp corn starch
  • 1/4-1/2 cup orange juice or water
  • 8 oz cream cheese
  • 1/2 cup sugar
  • 1 cup cool whip (or 1/2 cup heavy cream + 2 Tbsp powdered sugar, whipped)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To assemble: Break up the pie crust, except the stars, to make crumbs. In small, clear, plastic cups, layer alternately with crumbs, cream cheese, & blueberry filling; starting & ending with crumbs. Place stars on the very top layer for decoration. Enjoy!

Recipe Notes

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Comments

  8. These look fabulous!!!! And I love the addition of the pie in this – what a great idea!!!!! This looks like the perfect little summer treat!!!

    Reply

  11. They look delicious Amber, and so cute! Thank you so much for joining us and sharing at Best of the Weekend! Pinning to our party board. Enjoy a happy weekend and please join us next Friday 🙂

    Reply

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