Berry Pies Wednesday, July 25, 2012
1 14 oz can sweetened condensed milk
1/4 cup lemon juice
1 12 oz carton frozen whipped topping, thawed
2 to 3 cups fresh berries, divided
2 9 inch graham cracker crusts
In a large bowl, combine milk and lemon juice. Fold in whipped topping. Set aside 1/3 cup berries for garnish; stir remaining berries into filling. Spoon into crusts. Refrigerate for at least 4 hours before serving. Garnish with reserved berries.
These pies can be made from almost any fresh berries. Blueberries, raspberries and strawberries all work well. With strawberries, slice all except the 1/3 cup for garnish before working them into the milk, whipped topping mixture. Blueberries and raspberries work best if left whole.