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.