So...it's 4th of July Weekend - time for barbecues, games, fireworks...and All American Patriotic Pie Parfaits? In my cookbook, A Perfect 10, I have a recipe for what I egotistically have dubbed "The Best Blueberry Pie" because, if we're being honest here, it really is. And Independence Day BBQs are the ideal time to throw this on the checked tablecloth and dazzle the revelers. However...it's a bit messy. And I'm a sucker for desserts in cups you can hold and eat with a spoon. So, that's what I present to you today - "Patriotic Pie Parfaits" - basically blueberry pie in a cup! Here's how you do it:
Make the same blueberry pie filling from my cookbook's recipe: Combine 3 cups of blueberries and 1/2 cup of sugar in a saucepan, and boil over medium heat. Reduce to low and let simmer until it is nearly reduced by half, about 20 minutes. Pour this mixture into a large mixing bowl, and then add to it three more cups of blueberries, another 1/2 cup of sugar, 1 cup of blueberry jam, 3 tablespoons of flour, grated zest and juice of one lemon, and a pinch of Kosher salt. Stir to combine, and then let it cool completely.
For the crust: Just take frozen pie crust and turn it blue before cooking by coating with nice layer of blueberry jam. Bake as instructed on the packaging. Let cool, then crumble into small pieces.
Assemble: In a clear plastic cup, start at the bottom with a dollop of whipped cream (I love Trader Joes' coconut milk whipped cream from a can!). Add a little layer of pie crust crumble. Add a larger layer of the blueberry pie filling, another layer of whip cream and then pie crumbs, a little more pie filling, and top with whipped cream. Crumble some blue pie crust on top, add a little blue sprinkles if you want, and top with a maraschino cherry (or a few raspberries or strawberries).
They are delicious...and very cute - as you can see! Happy 4th!