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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This pie is a lemon-lovers dream! You can use 1-1/2 cups fresh lemon juice if desired, and Cool Whip frozen topping can be replaced with the whipped cream, this recipe yields two 9-inch pies. Plan ahead the pies need to chill for a minimum of 5 hours before serving. Ingredients:
2 (9 inch) ready-made graham cracker pie crust (purchase the store-bought) |
6 egg yolks, lightly beaten |
3 (14 ounce) cans sweetened condensed milk |
1 cup bottled lemon juice |
1/2 cup fresh lemon juice (or use 1-1/2 cups fresh lemon juice) |
yellow food coloring |
sugar (optional) |
2 cups whipping cream (whipped and sweetened to taste, measure 2 cups before whipping) |
Directions:
1. Set oven to 350°F.
2. In a large bowl whisk the 6 egg yolks with 3 cans sweetened condensed milk, lemon juice and yellow food colouring until well blended (if you prefer a sweeter taste then sweeten with sugar to taste).
3. Pour into the prepared pie crusts.
4. Bake for 15 minutes.
5. Remove to wire racks to cool.
6. Cover the top with plastic wrap and the refrigerate for a minimum of 5 or more hours.
7. Top pies with whipped cream or Cool Whip topping.
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