From a Las Vegas native's point of view

With only three ingredients and a pie crust, this delicious, fool-proof pie couldn’t be easier. It’s perfect for summer time since no baking is needed, especially if you use a no-bake crumb crust as I have done here. The reaction between the acid in the lemon juice and the sweetened condensed milk creates a thick, rich cream filling that sets up beautifully every time.

The amount of fruit used really isn’t all that important. Here I’ve used an 8 ounce package of fresh blueberries and an 8 ounce package of red raspberries, but any berry or fruit will work perfectly well (sliced bananas, pitted cherries or diced ripe peaches are very good).

The crust I have used here is a no-bake, nut and graham cracker crumb crust, but any crust may be used. Feel free to make a traditional baked and cooled pastry crust if you like. No garnish is needed, but if you want to dress it up, a topping of whipped cream would be perfect.

No Bake Berry Cream Pie
No-bake crumb pie crust:
1 cup nuts (walnuts, pecans, etc)
1 cup graham cracker crumbs
½ stick melted butter

Filling:
14 ounces (1 can) sweetened condensed milk
1/4 cup lemon juice
1-2 cups berries (more or less)

To make the crust…. in a food processor, process the graham cracker crumbs and the nuts until fine. Place in a bowl and add the melted butter. Combine until all the crumbs are coated with butter and press evenly using the bottom of a small glass, into an 8 or 9 inch pie pan, set aside until needed.

To prepare the filling….in a bowl, mix the sweetened condensed milk and lemon juice together using a spatula until thick (about a minute).

Gently fold in the berries, pour into prepared pie crust and chill for at least an hour, or longer before serving. The filling will set up nicely as it chills.

Makes one 8-9 inch pie.