(Carrie Owen’s favorite)
¾ stick salted butter
1 cup graham cracker crumbs
¼ c sugar
Melt butter. Stir in crumbs and sugar. Put in greased pie plate and press.
Squeeze 3 lemons. Mix the juice with 2 cans Eagle Brand milk. Pour into pie crust. Top with 1 container Cool Whip. Cover & refrigerate.
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