4th of July Pie

Summer desserts should feel like sunshine on a plate—bright, fresh, and a little bit nostalgic. This 4th of July Pie is exactly that. It’s a no-fuss, made-from-scratch pie that brings the best flavors of the season together in a cool, creamy treat. With a buttery graham cracker crust sweetened by maple syrup, a homemade vanilla pudding filling thickened with flour, and a topping of fresh blackberries and raspberries, it’s a dessert that feels both classic and unique.

Whether you’re planning a backyard barbecue, a picnic under the fireworks, or simply want to celebrate summer’s bounty, this pie hits the spot. Plus, it’s naturally sweetened, easy to make ahead, and packed with flavor. Let me tell you how I make it and why it’s become a favorite in my family.

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Why This Pie Feels Like Summer

There’s something special about using fresh berries in desserts. The tartness of raspberries combined with the deep sweetness of blackberries makes a perfect counterbalance to creamy pudding and a crunchy crust. Berries are also at their peak in July, so this pie not only tastes incredible but also celebrates what’s fresh and local.

The graham cracker crust is simple, buttery, and slightly sweet thanks to maple syrup. I love using maple syrup in baking because it adds a warm, earthy note that sugar doesn’t. It’s also a natural sweetener, making this pie feel a little more wholesome.

The pudding filling is a homemade vanilla custard that’s thickened with flour. Flour works beautifully here as a thickener, giving the pudding a silky texture without any graininess. Sweetened with maple syrup (or sugar, if you prefer), it’s rich without being overly sweet—perfect for balancing the berries.

Ingredients You’ll Love Using

• Graham cracker crumbs: For a buttery, slightly nutty base that holds the filling perfectly.
• Butter: Real butter is key here; it adds richness and helps the crust hold together.
• Maple syrup: A natural sweetener that adds depth. If you don’t have it, granulated sugar works fine too.
• Whole milk: For creamy, luscious pudding. You can substitute half-and-half or a mix of milk and cream if you want it richer.
• Egg yolks: These give the pudding its custardy texture and lovely yellow color.
• All-purpose flour: A gentle thickener that makes the pudding smooth and velvety.
• Vanilla extract: Real vanilla makes all the difference—go for pure vanilla extract or vanilla bean paste if you have it.
• Fresh berries: Pick ripe, firm blackberries and raspberries. They should be clean and dry before topping the pie.

Step-by-Step: Making Your 4th of July Pie

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 350°F (175°C). Crush the graham crackers until they’re fine crumbs. You can use a food processor or place them in a zip-top bag and crush with a rolling pin.

Mix the crumbs with melted butter and maple syrup (or sugar) until the texture is like wet sand. Press the mixture firmly into a 9-inch pie plate, covering the bottom and sides evenly. Using the bottom of a glass helps pack it tightly.

Bake for 10 minutes, then remove and let cool completely. This step gives the crust a toasty flavor and keeps it from getting soggy once you add the pudding.

Step 2: Make the Homemade Vanilla Pudding

In a medium saucepan, whisk together the milk, maple syrup or sugar, flour, egg yolks, and salt until smooth.

Cook over medium heat, stirring constantly. The mixture will slowly thicken—don’t rush and don’t stop whisking, or you’ll get lumps or scorching. After 7 to 10 minutes, it should coat the back of a spoon nicely.

Remove from heat and whisk in the butter and vanilla extract until smooth and glossy.

Let the pudding cool for 5 to 10 minutes, just enough so it won’t melt your crust.

Pour the pudding into your cooled crust, smooth the top, and press a piece of parchment or plastic wrap directly on the pudding surface to prevent a skin from forming.

Refrigerate for at least 3 to 4 hours until fully set.

Step 3: Top with Fresh Berries

Right before serving, remove the plastic wrap and pile the fresh blackberries and raspberries on top however you like.

For an extra touch, warm a tablespoon of maple syrup and brush it over the berries to give them a beautiful shine.

Tips for Perfecting Your Pie

• Choosing berries: Look for berries that are plump, brightly colored, and free of mold or mushy spots. If your berries are very wet, gently pat them dry so they don’t water down your pudding.
• Maple syrup vs. sugar: Maple syrup lends a richer, earthier sweetness, but sugar works well if you prefer a cleaner, more neutral flavor. Adjust sweetness to taste.
• Thickening with flour: Be patient with the pudding; whisking constantly and cooking slowly ensures a smooth texture without lumps.
• Prevent skin on pudding: Pressing plastic wrap directly on the pudding surface is key. If you skip this, a thin skin can form and affect texture.
• Make ahead: This pie can be made a day in advance. Store it covered in the fridge and add berries just before serving for best texture and appearance.

Serving Suggestions

This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It’s also delicious served alongside fresh lemonade or iced tea to keep the meal light and refreshing.

For a festive touch, try arranging the berries in a star or stripes pattern to mimic the American flag—perfect for 4th of July celebrations or summer parties.

Frequently Asked Questions

Can I use frozen berries?
Fresh berries are best for texture and appearance, but if you must use frozen, thaw and drain them well to avoid excess liquid.

Can I make the pudding without eggs?
Eggs provide richness and help thicken the pudding. For an eggless version, you’d need to adjust with additional flour or a different thickener, but the texture will be different.

Can I use cornstarch instead of flour?
Yes! Cornstarch is a common thickener and will give a slightly glossier finish, but flour works beautifully too and has a milder taste.

How long will the pie keep?
Store leftovers covered in the refrigerator for up to 3 days. The crust may soften slightly over time, so enjoy it fresh if possible.

Quick Recipe Overview

Ingredients:

• Graham cracker crumbs, butter, maple syrup (or sugar) for crust
• Whole milk, maple syrup (or sugar), flour, egg yolks, butter, vanilla for pudding
• Fresh blackberries and raspberries for topping

Steps:

1. Mix crust ingredients, press into pie plate, and bake for 10 minutes. Cool.
2. Whisk pudding ingredients, cook on stove until thick, stir in butter and vanilla, cool slightly.
3. Pour pudding into crust, cover surface, refrigerate 3–4 hours until set.
4. Top with fresh berries just before serving. Optionally brush berries with maple syrup for shine.

Print Recipe

4th of July Pie

This 4th of July Pie features a buttery graham cracker crust and a creamy homemade vanilla pudding filling sweetened naturally with maple syrup, topped with fresh blackberries and raspberries. Served chilled, it’s a refreshing and festive dessert perfect for summer celebrations.

Ingredients

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 5 tbsp unsalted butter melted
• 2 tbsp maple syrup or 3 tablespoons sugar

Vanilla Pudding

• 2 ½ cups whole milk
• ¼ cup maple syrup or ⅓ cup sugar
• ¼ cup all-purpose flour
• 3 large egg yolks
• Pinch of salt
• 2 tbsp unsalted butter
• 2 tsp pure vanilla extract

Toppings

• 1 ½ cups fresh blackberries and raspberries

Instructions

• Instructions:
• Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and maple syrup until moist. Press mixture firmly into a 9-inch pie plate. Bake for 10 minutes. Remove and cool completely.
• In a medium saucepan, whisk together milk, maple syrup, flour, egg yolks, and salt until smooth. Cook over medium heat, whisking constantly until thickened, about 7–10 minutes. Remove from heat and stir in butter and vanilla.
• Pour pudding into the cooled crust. Cover surface with plastic wrap pressed directly on top. Refrigerate at least 3–4 hours or until set.
• Top with fresh blackberries and raspberries just before serving.

Notes

Serve chilled for a refreshing summer dessert. Optionally drizzle maple syrup over the berries for added sweetness.

Pro Tips for Perfect 4th of July Pie

• Use real butter and pure vanilla extract for best flavor.
• Whisk pudding constantly to avoid lumps or burning.
• Press plastic wrap directly on pudding to prevent skin.
• Add berries just before serving to keep them fresh and bright.
• Customize the berry arrangement for a festive flag look!

This 4th of July Pie is a celebration of summer’s best flavors and simple, wholesome ingredients. It’s creamy without heaviness, naturally sweet without cloying, and topped with bright, fresh fruit that makes it feel special.

Whether you’re marking Independence Day or just craving a refreshing homemade dessert, this pie is an easy, beautiful choice that will impress without stress. It’s the kind of recipe you’ll return to all summer long.

Happy baking—and happy 4th of July!

Ashley Anne

Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.