| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Graham Cracker Crumbs |
| 6 |
T |
Butter, Melted |
| 3 |
T |
Sugar |
| 1 |
|
15 oz Sweetened Condensed |
|
|
Milk |
| 1 |
t |
Grated Lemon Rind |
| 1/2 |
c |
Lemon Juice |
| 1/4 |
t |
Red Food Coloring |
| 2 |
|
Egg Yolks |
| 1 |
t |
Vanilla |
| 1/2 |
pt |
Sour Cream |
| 1 |
T |
Sugar |
|
|
Crumbs |
INSTRUCTIONS
Crust Combine and press to sides and bottom of a 9" pie pan,
reserving a few crumbs for topping. Refrigerate 2 1/2 hours or put
in freezer for 10 minutes. Filling Put egg yolks in large bowl of
mixer and beat well. Beat in lemon juice, rind and vanilla. Add
milk slowly. Blend in coloring. Bake in 325 degree oven for 20
minutes and top with topping. Topping Mix sour cream and sugar and
spread on pie. Top with crumbs. Return to oven for 5 more minutes.
Chill. Recipe by: diane@keyway.net Posted to recipelu-digest Volume
01 Number 232 by "Diane Geary" <diane@keyway.net> on Nov 9, 1997
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