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.
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:
