Mama's Strawberry Pie

I live 5 miles from Ponchatoula, the Strawberry Capitol of Louisiana which hosts the second largest festival in the state every April. Strawberry season here is early and short lived but berries are purchased by the flat and are frozen or made into jams and jellies. My mother and I used to make strawberry pies throughout the year but the best time to make this 'no cook' recipe is when it's hot outside. I hope you will enjoy this recipe as much as I have!

Mama's Strawberry Pie (makes 2 pies)

Ingredients:

8 oz Cool Whip
1 can sweetened condensed milk
1 cup strawberries, mashed
1 cup pecans (or nuts of your choice), finely ground
3 tablespoons lemon juice
2 pre-made graham cracker crust pie shells (or make your own by following the recipe on a box of graham cracker crumbs)

Mix the first five ingredients, blending well by hand or with a hand mixer set on the lowest setting. Pour equal amounts into each graham cracker crust. Top with shaved chocolate, fresh peppermint leaves or more nuts if you want to 'fancy it up'. Refrigerate for 24 hours before serving.

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