Nate is always bringing home recipes for me! :-)
A couple of months ago, he was in Louisiana and came home raving about this pie!
The sweet staff at Tunks Cypress Inn made a copy of the recipe for him and told him they wouldn't mind if it was shared on Elizabeth Ann's Recipe Box!
Tunks Cypress Inn is on the banks of the Kincaid Lake and specializes in steaks, alligator, crawfish, oysters, and seafood!
Nate highly recommends stopping by there if you are in the neighborhood!
So, from Lousiana to Texas to your tables around the world. . .
here is the Fresh Berry Pie!
(Perfect for the red, white, and blue holiday coming up! :-)
1 - 9" deep dish pie shell, baked (I used a regular pie shell)
1 can Borden Eagle brand condensed milk
1/3 cup lemon juice
1 - 8 oz cream cheese, softened
1 - 8 oz tub cool whip
fresh fruit such as: 2 pounds strawberries, hulled, 2 pints blueberries, or 2 pints blackberries
Cream cheese in mixer until smooth. In separate bowl mix together condensed milk and lemon juice. Add to cream cheese. Beat until smooth. Fold in cool whip. Then fold in berries. Spoon into pie crust. Refrigerate.
Tunks Cypress Inn, Alexandria, LA