LEMON PIE

By Kathy Johnson

Ingredients

• Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• 6 Tbsp. butter, melted
• Filling:
• 1 8 oz. cream cheese, softened
• 1 frozen Minute Maid Lemonade, thawed
• 1 8oz cool-whip, thawed
• 1 can Eagle Brand, sweetened condensed milk

Preparation

Step 1

Preheat oven to 3500F. Combine graham cracker crumbs, sugar, and butter. Press into the bottom of pie pan. Bake for 8-10 minutes.
Beat cream cheese until creamy. Add Eagle Brand Milk. Gradually add lemonade, beating well after each addition. Stir in cool-whip. Pour into pie crust. Refrigerate 4 hours or until firm.