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Razzle up you Blue Ball Pie

Recipe By: Lisa Sparks
Year Submitted: 2019
Winner First Place

Ingredients

Crust:
2 sticks softened butter
1 /3 cup white sugar
1 teaspoon vanilla
2 cups all-purpose flour
½ cup chopped blanched almonds

Raspberry compote:
6 cups blackberries
2 ½ cups sugar
1/3 cup raspberry gelatin
5 Tablespoons cornstarch

Layer 1:
8oz. softened cream cheese
1 cup powdered sugar
6 Tablespoons of the above cooled raspberry compote
1 ½ cup heavy cream

Layer 2:
1 cup white chocolate chips
6 Tablespoons heavy cream
3 Tablespoons butter
1 cup heavy cream
½ cup blanched almonds

Layer 3:
½ of reserved layer 1
½ of remaining raspberry compote

Layer 4:
1 Philadelphia blueberry cream cheese
1 cup powdered sugar
2 Tablespoons blueberry jam (homemade or store bought)
1 cup heavy cream

Layer 5:
1 ½ cup heavy cream
Half of reserved mixture
3 Tablespoons of blueberry jam

Directions

Crust:
In a stand mixer cream together sugar, butter, and vanilla until well blended. Next, gradually add in flour one cup at a time and nuts until evenly incorporated. Mixture should stick together enough to form a ball, press into large pie pan and bake at 325 degrees for 20 minutes or until lightly browned.

Raspberry compote:
Mix together until berries are coated, proceed to cook on stove top until mixture cooks down and thickens. Remove from heat once compote begins to bubble rapidly. Set aside to cool.

Layer 1:
8oz. softened cream cheese
In a stand mixer blend together cream cheese and powdered sugar until smooth. Add in 6 Tablespoons of the raspberry compote, mix again until well blended. Divide this mixture in half. In a stand mixer again, beat the heavy cream until fluffy €“ add in half of filling one to the heavy cream gently folding until well incorporated. Spread this onto cooled crust, set aside and chill.

Layer 2:
Melt butter with heavy cream in a double boiler until butter is dissolved and it begins to bubble. Immediately add in white chocolate chips and stir until melted, add in ½ cup blanched almonds. Set aside to cool. In a stand mixer whip 1 cup of heavy cream until fluffy, gently fold in white chocolate-almond ganache and spread over first layer. Place fresh halved raspberries over this and set aside to chill in fridge.

Layer 3:
Mix the reserved half of the first layer with half of your remaining raspberry compote until well blended. Spread over layer 2. Lastly spread the remaining raspberry compote over layer 3.

Layer 4:
Blend together Philadelphia blueberry cream cheese and powdered sugar until well incorporated. Add blueberry jam and mix together well. Whip heavy cream in another stand mixer until fluffy, gently fold in blueberry mixture, divide in half, and spread over layer 3 saving half of mixture for later. Top with fresh blueberries.

Layer 5:
Whip heavy cream until fluffy, add in and gently fold your reserved half of layer 4 mixture. Mix in blueberry jam until well incorporated and spread over layer 4. Spread the rest of the blueberry jam over the top of the pie and decorate as desired. Chill before serving.