There's nothing better in the summertime than a cold slice of blueberry pie. The main ingredient is Cool Whip, which makes this light and airy pie a cool treat on a hot day.
My Mom used to make this recipe in the 80s, and I love serving this all summer long-- especially for July 4th. You can even break up the pie and serve it in little acrylic drink cups with spoons for easy eating outside.
Recipe:
1 Shortbread pie crust
12 oz. Cool Whip
1/3 c. fresh lemon juice
1 can condense milk
1 c. chopped pecans
1 pint blueberries
Combine Cool Whip, lemon juice, and condensed milk. Add in the chopped pecans to your mixture. Fold in the blueberries-- be careful not to squash them. Decorate the top of the pie with pecan halves and blueberries if you like. Refrigerate for at least 2 hrs, and overnight is even better! This recipe makes 1 thick pie. Double it to make 2 pies.
Watch me make it:
Enjoy!
XO,
JuJu