As Anna, Mom and I were brainstorming what we could make for dessert on Father's Day, Mom remembered a pie that someone took to a family function 30 years ago. She doesn't even think she's made it since then, but it was still in her recipe file, written out on a thin little scrap with very little info, but enough! Everyone loved it and it was sooo good and refreshing. It might even be a competitor for our usual lemon icebox pie that we make regularly!
This filling is enough for 2 9-inch pies or (like I did) fill a 9x13 pan. To use the 9x13 pan just double the graham cracker crust recipe.
* 1 cup diced Peaches
* 1 cup Blueberries
(or 2 cups any fruit you prefer- Mom said she thinks the old recipe used canned fruit with no juice but I used fresh because so many yummy fruits are in season right now.)
(I also added one large sliced banana)
* 1 cup walnuts (or pecans)
* 12 oz Cool Whip Lite
* 1 can Eagle Brand Sweetened Condensed Milk
* 1/3 cup Lemon Juice
Crust: (as directed on Honey Maid graham cracker crumbs box)
* 2 1/2 cups Honey Maid Graham Cracker Crumbs
* 10 tbsp Butter
* 1/2 cup Sugar
(these are the doubled amounts)
Make the crust (bake it, it tastes better!)
Combine all the filling ingredients and put in the cooled crust.
Decorate top as desired :) Refrigerate. Sets up better overnight.