By: Robin Kurss

I can’t believe that tomorrow is the Fourth of July!!! Where did June go? Wishing everyone a wonderful weekend…

Here’s a beautiful pie to kick off the holiday and the summer!…..

Serves 8

INGREDIENTS:
Crust
• 1¼ c graham cracker crumbs
• ¼ c granulated sugar
• 5 Tbsp unsalted butter, melted

Filling
• 2 c cream cheese, softened
• ¾ c powdered sugar
• 1 tsp vanilla extract
• 1 c heavy cream, cold

Red Swirl
• 1 c fresh strawberries, hulled and chopped
• 2 Tbsp sugar

Blue Swirl
• 1 c fresh blueberries
• 2 Tbsp sugar

DIRECTIONS

1. Preheat oven to 350°. Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until mixture resembles wet sand. Press evenly into a 9” pie plate, covering the base and sides. Bake for 8 to 10 minutes until golden brown, then allow to cool completely.
2. In a small saucepan, combine strawberries and granulated sugar. Cook over medium heat for approximately 5 minutes until strawberries soften and release juices. Puree mixture and let cool. Repeat the process with blueberries and sugar, then puree and cool completely before using.
3. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth. In a separate bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
4. Spread one-third of the cream filling into the cooled crust in an even layer. Place spoonfuls of strawberry and blueberry purees over the surface in alternating dollops. Top with remaining filling, smoothing the surface. Add additional dollops of each fruit puree. Using a skewer or knife, gently swirl through the top of the pie to create a marbled pattern.
5. Refrigerate for a minimum of 4 hours, or overnight, to ensure the filling sets. For clean slices, use a hot, sharp knife and wipe between cuts before serving.