The heat that accompanies the summer season didn’t waste any time. Four days in and we’re already in the middle of the hottest weekend of the year thus far. With highs in the upper-90s, our family has spent the last few days walking the fine line between enjoying time in the sunshine and melting into a sticky pool of sweat.
Yesterday, after coating everyone in a thick layer of sunscreen, we braved the heat for a swim in the pool in my mom’s backyard. I briefly entertained the idea of sun bathing, but quickly relented, preferring instead to pull my lounge chair into the shade to watch the children splash around safe from the intense rays of direct sunlight.
After everyone had their fill of heat and humidity, we retreated indoors for two of the most refreshing things life has to offer on a blazing hot day: the feel of an air conditioned room and something cool to eat.
Earlier that morning, in an anticipation of spending the day outdoors, I prepared one of my favorite summer desserts, blueberry COOL WHIP pie. I love this recipe because it’s incredibly simple and takes no time at all to make. Also, it is crazy delicious and it doesn’t require the use of the oven. Every time I bring this pie to a BBQ or get together people ask me for the recipe.
Here’s what you’ll need:
1 container of COOL WHIP whipped topping
1 can of sweetened condensed milk
1/4 cup of lemon juice
1 cup of sliced or chopped pecans
1 container of blueberries
2 store bought graham cracker pie crusts
The instructions couldn’t be any easier. Mix all the ingredients together thoroughly, split the mixture in half, and pour it into each graham cracker crust. Let it chill in the fridge for a couple of hours before serving.
I love that the recipe makes two pies because that means we can take one to share with friends and leave one behind at home to enjoy as a midnight snack while the rest of the house sleeps. (Maybe that’s just me.)
What’s your favorite way to stay cool in summer time?