Lemon Cream Pie #

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
3 egg yolks
1 - 14oz. can Eagle brand condensed milk (NOT evaporated)
1/2 cup lemon juice
1 - 8oz. tub Cool Whip

In a mixer add egg yolks--beat. Add lemon juice--beat. Add condensed milk--
beat. Pour batter into the ready-made crust. Bake at 325 degrees for 30
minutes. Cool completely. Refrigerate. Serve with Cool Whip OR spread
Cool Whip on top of pie before refrigerating.

 

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Other Recipes:

• Creamy Chicken Soup #
• Easy Rocky Road Fudge #
• Basic White Cake #
• Zucchini Soup #
• Garlic Chicken Alfredo #
• Homemade Tomato Soup #

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

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Tags

frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food