1 1/2 c crushed graham crackers
6 T butter, melted
1/3 c sugar
Preheat oven to 350 F. Spray a pie dish with non-stick spray. Combine crushed graham crackers, butter and sugar. Press into prepared pie plate. Bake for 8 min.
2 14 oz cans Eagle Brand sweetened condensed milk (about 2¾ cup)
3 egg yolks
2/3 c lemon juice
Using a mixer, mix the condensed milk, egg yolks, lemon juice and salt together. Beat on medium speed for 4 – 5 mins. Pour into pie crust and bake for 10 min. Little bubbles will start to surface. Cover the crust if it starts to brown too much towards the end. Chill in the refrigerator for at least an hour before serving.
1 c heavy cream
1/3 c powdered sugar
1 t vanilla
Mix cream, sugar and vanilla. Whip until fluffy and add to cooled lemon pie.