Creamy Lemon Pie
1 (8 or 9 inch) graham cracker crumb crust or baked pastry shell
3 egg yolks
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup "RealLemon" Lemon Juice from Concentrate
Yellow Food coloring, optional
Whipping cream, whipped

Preheat oven to 325 degrees. In medium bowl, beat egg yolks with sweetened condensed milk, lemon Juice, and food coloring (if desired). Pour into prepared crust. Bake 30 minutes.

Allow to cool then chill in refrigerator. Spread with whipped cream. Garnish as desired. Refrigerate leftovers.


Kitchen Kreations