“Freedom Pie” Gluten Free John Sunvold Use 9/9.5 inch plate. Serves eight. Crust 1.5 C Kinnikinnick Graham Style Cracker Crumbs 1/4 C Sugar 6 T Melted Butter Mix all ingredients together and press mixture into a 9-inch pie plate. Chill in freezer for 15 minutes. Bake in a 375 -degree oven for 8 minute. Allow to cool down to room temperature. Lime Filling One 14 oz. Cans Sweetened Condensed Milk 1/2 cup lime juice One Egg Mix Condensed Milk, lime Juice, and egg. Pour into cooled crust. 1 can Oregon brand blueberries Drain one can of Oregon brand blueberries (NOT pie filling). Sprinkle all of the blueberries on the lime mixture. Lemon Filling One 14 oz. Cans Sweetened Condensed Milk 1/2 cup lemon juice One Egg Mix Condensed Milk, Juice, and egg. Gently ladle the lime filling over the blueberries, making sure to cover each berry. Bake for 20-25 minutes, or until center is set. Remove from oven and cool on a cooling rack. Chill. Red Raspberry Preserves Cover the pie with a 1/4 inch layer of Red Raspberry Preserves. Top pie generously with the topping below. Pie Topping 2 1/2 Cups Heavy Cream 6 oz. Gluten Free White Chocolate (broken into small pieces) Bring one cup of cream to a boil over medium heat. Add White Chocolate and stir constantly until the chocolate is melted, and mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least four hours. In a large bowl, beat the rest of the cream with an electric mixer set on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Keeping with the red, white, and blue look of the pie, you may garnish the pie in a variety of ways, if desired. For example, patriotic decorations.