I’ve always preferred dessert to dinner and this is still one of my all time favorites. This is an old ice box pie recipe my great Aunt Bitsy used to make. It stars two of my favorite foods, cherries and Cool Whip. To all the pasty chefs and food purists out there ….I can’t help it …. I LOVE Cool Whip! I also love real whipping cream but I’m not giving up my Cool Whip.
2 graham cracker pie crusts (you can make your own or use store bought….Bitsy won’t mind )
1 can Cherry Pie Filling
1 can Eagle Brand Sweetened Condensed Milk
2 tablespoons lemon juice (this is what thickens the pie so do not omit it)
1 8 oz container of Cool Whip
1/2 cup to 1 cup of chopped pecans (I don’t usually measure these. And they’re optional if you’re not a fan of pecans.)
Mix sweetened condensed milk, lemon juice and Cool Whip in a bowl. Fold in cherries and pecans. This recipe will make 2 pies if you use the store bought crusts. Be sure and save the plastic insert that protects the crust. This doubles as a lid.
Split the contents between the 2 pie crusts. Cover the pies and stick them in the freezer. Technically you can refrigerate the pies overnight and it will set up great but I never plan that far in advance so I throw my pies in the freezer for a couple of hours and store them in the fridge about an hour or so before I want to serve them.
This can also be served as a “salad”. Skip the pie crusts. Delete the lemon juice and sub in an 8 oz can of crushed pineapple. Chill and serve.
This recipe is super easy and always a big hit at Thanksgiving. Yes we eat ice box pies in November…in Texas this is totally acceptable behavior.