Wednesday, April 8, 2009

Creamy Lemon Pie

Creamy Lemon Pie by Eagle Brand

3 egg yolks
14 oz can Eagle Brand milk
1/2 c lemon juice
8 or 9" prepared graham cracker or baked pie crust
whipped topping
lemon zest (optional)

1. Preheat oven to 325. Beat egg yolks in medium bowl with electric beater; gradually beat in Eagle Brand and lemon juice.
2. Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3. Before serving, spread whipped topping over pie. Garnish with lemon zest. Store leftovers covered in fridge.

This was a delicious pie. It is easy to make but actually takes 5 hours from start to finish due to cooling and chilling time. Plan accordingly.

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