The last time I brought pie for "Pie Day Friday" here at the radio station I was ridiculed beyond belief. I brought two kinds of pie, a delicious but foul smelling crawfish pie and sugar free chocolate cream pie.

Today I get the chance for redemption. I have gone back to my pie roots and pulled a recipe right out of my mother's cookbook. Okay I got it from the Internet because I don't own any of my mother's cookbooks but she used to make a similar to this one.

It's a nice summer pie because it's cool and refreshing, I think it would be great at cook out or as a dessert for any spicy meal. The recipe is simple and the only time it really takes is to chill the finished pie in the 'fridge before serving. Want to make your own? Here's all you need and what to do.

1-14 oz can Eagle Brand Sweetened Condensed milk

1/4 cup lemon juice

fresh berries of your choice

pre-made graham cracker crust pie shell

whipped cream to top.

 

Pour the can of Eagle Brand in a bowl, add the lemon juice and whisk together.

Toss about 1/3 of your berries in this mixture. If you are using large berries chop them up a bit, mix

Pour contents of bowl into pie shell

Top with remaining berries and chill in refrigerator for about two hours

Slice and serve, top each piece with whipped cream if desired.