This pie is a favorite at our house. In fact, it leaves Little Boy chanting, "Pie! Pie! Pie! Pie!" at the dinner table. It's pretty versatile, too, since it can be made with a combination of types of berries, and they can be either frozen or fresh. So, if your husband is prone to coming home from work weilding a 5 lb. bag of blackberries (as mine did last week), you're all set.
Our strawberry plants have been surprising us with some late berries, and MeeMee brought us some blueberries, so I went ahead and froze 3 extra bags with a 2-cup mix of blackberries, strawberries, and blueberries. Now, all I'll have to do is thaw them, and they're ready for pie!
1 graham cracker crust
2 c. berries (fresh or frozen)
1 can sweetened condensed milk (we use Fat Free)
2 Tbs. lemon juice
1 tub Cool Whip (once again, we use Fat Free)
1. Place fruit (thaw first if using frozen fruit), condensed milk, and lemon juice in food processor or blender and process until smooth.
2. Pour into pie crust and put in freezer until firm (a couple hours). Then, cover with Cool Whip and freeze again until firm.
You can set it out to thaw for a few minutes before serving. We like ours nearly solid, though. Thanks to cousin Bethany for giving us this recipe a few years back. We make it all the time! Not that you'll be able to resist eating it, but this pie will keep well in the freezer for a long time, so consider making the most of your effort and making two -- one for now, one for later.
I forgot to take a picture last night when I served it, so I had to go cut another slice just now. Oh, well. ;) Oh, and you think that looks like a big slice? Maybe my dessert plates are just really small. Yes, that's it, I have very small dessert plates.