This amazing Summer Pie recipe goes back over 30 years — and it’s still a family favorite. It’s light, yet so incredibly flavorful. A perfect combination of crunchy and sweet too…
If you happen to be joining me from the Summer Blog Hop — WELCOME!!! I’m so glad you’re here and I hope that you find some fabulous inspiration. A big thank you to Kendra from Joy In Your Home for coordinating this hop too!
So, over 30 year ago, we lived in the small town of Warren, Pennsylvania. My dad pastored a church there and a family we grew very close to were the Reeds. Clayton (the husband) served on the church board and my parents became very close with both Clayton and Joyce (his wife). I remember going to their house often and hanging out with their kids, Doug and Kim.
This recipe is one that my mom has penned on a recipe card by Joyce. This past April my brother was asked what he wanted for his birthday cake, his reply “Summer Pie.” Of course we then reminisced about Warren, the Reed’s and how Joyce was known for this recipe.
That’s one thing about food, recipes and the kitchen. Memories can originate with them and many of them are fond ones.
Maybe this Summer Pie recipe will become a new family fave! It certainly won’t disappoint. Mmmm, I wish I had some sitting in my fridge right now (sigh). I do know that it never lasts long. Enjoy.
- 1 pkg Jello, strawberry flavor
- 2/3 cup hot water
- 2 Tbspn lemon juice
- 1/2 cup sugar
- 1 can evaporated milk, chilled
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup walnuts, chopped
- 1/2 cup butter, melted
Set oven at 350.
Stir together flour, brown sugar, chopped nuts and melted butter.
Spread in 9x13 pan and bake for 20 minutes, stirring occasionally. Allow to cool and reserve 1/3 of crust mix for topping.
Dissolve package of jello in hot water. Add lemon just and sugar, then stir. Chill until slightly thickened using 2 cups of ice cubes. Once jello has slightly thickened, remove ice.
Whip can of chilled evaporated milk until very thick and pour jello mixture in. Pour onto crust and sprinkle reserved crumbs on top.
Chill in refrigerator until set.
How about we do a little blog hopping? Each day this week, there are 4 or 5 bloggers sharing inspiration around a specific summer theme — from recipes to front porches to vignettes. I hope your inspired.