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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I like this pie because it uses the graham cracker crust. It is soooo good. It comes from a cookbook at work. Ingredients:
1 cup sugar |
1/4 cup cornstarch |
1 1/4 cups milk |
3 egg yolks, slightly beaten |
1 teaspoon grated fresh lemon rind (optional) |
1/3 cup lemon juice |
1/4 cup margarine |
1 cup sour cream |
6 ounces graham cracker pie crusts |
Directions:
1. In 2 quart saucepan, stir together first 2 ingredients.
2. Gradually stir in milk until smmoth.
3. Stir in next 3 ingredients; add margarine.
4. Stirring constantly, bring to boil over medium heat and boil 1 minute.
5. Pour into large bowl.
6. Cover surface with waxed paper or plastic wrap.
7. Refrigerate 40 to 50 minutes or until cool but not set.
8. Fold in sour cream.
9. Turn into pie crust.
10. Refrigerate 2 hours or till firm.
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