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Cold Blueberry Pie Recipe

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.


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:





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