Ingredients

• Pie crust – crushed vanilla wafers
• Filling:
• 1 can Eagle Brand milk (sweetend condensed milk)
• 1/2 C lemon juice
• 1 tsp grated lemon rind
• 2 egg yolks

Directions

Cominbe milk, lemon juice and rind; blend in egg yolks. Pour into crust and cover with meriungue.

bake at 325(F) 12-15 minutes

Ingredients

• Grated zest of 3 lemons
• 2/3 cup lemon juice
• 3 large egg yolks, lightly beaten
• 1 (14-oz.) can sweetened condensed milk
• 3 tbls. plus 1/4 cup sugar, divided
• 1 pre-baked Gingersnap Crust (recipe follows)
• 1 cup heavy cream
• Fresh blueberries and/or raspberries for garnish

Directions

1. Preheat oven to 350 degrees.

2. Stir together the lemon zest, juice and egg yolks in a medium bowl. Add the condensed milk and 3 tablespoons sugar and whisk until thoroughly incorporated.

3. Pour the filling into the pre-baked gingersnap crust and bake on a center rack in the oven for 15-20 minutes, just until set. Allow the pie to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours until pie is firm and chilled.

4. Beat cream in medium bowl with electric mixer on high speed until soft peaks form. Add 1/4 cup of sugar and beat just to combine.

5. Remove pie from refrigerator. Top with whipped cream. Garnish with fresh blueberries or raspberries or both. Serve chilled.

Gingersnap Crust
Recipe is from Shirley Thompson.

4 ozs. gingersnap cookies, finely ground (1 cup crumbs)
1/2 cup finely ground almonds or pecans
5 tbls. unsalted butter, melted

1. Preheat oven to 325 degrees.

2. Stir gingersnap crumbs and almonds together in medium bowl. Add butter and stir until crumbs are moistened. Turn crumbs into a (9-inch) pie pan. Press evenly over bottom and up sides to form the crust.

3. Bake on a center rack for 8-10 minutes, until crust feels dry and pretty firm. It will firm up as it cools. Let cool to room temperature before filling.

Ingredients

• 1/4 cup butter, melted
• 7 oz flaked coconut
• 1/2 cup chopped pecans
• 14 oz sweetened condensed milk
• 2 – 9 oz graham cracker pie shells
• 8 oz cream cheese
• 12 oz Cool Whip topping thawed
• 12 oz caramel ice cream topping

Directions

Melt butter in large skillet. Add coconut and pecans and cook until golden. Set aside to cool.

In a mixing bowl, combine cream cheese and condensed milk. Beat until smooth. Fold in whipped topping. Pour 1/4 of the mixture in each pie shell. Sprinkle 1/4 of the coconut mixture over each pie. Drizzle 1/4 of the caramel topping over each pie. Continue layering with pie filling, coconut and caramel. Cover and freeze pies. Remove pies from freezer 5 minutes prior to serving. DELICIOUS!!

Source: KNOE TV – Monroe, La

Ingredients

• Baked pie shell
• 8 egg yolks, slightly beaten
• 1 cup sugar
• Juice from 2 lemons
• 2 lemon rinds, grated
• Salt to taste
• 2 tablespoons unflavored gelatin
• 1/2 cup cold water
• 8 egg whites, beaten
• 1 cup sugar

Directions

Cook egg yolks, sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistency of thick custard.

Soak gelatin in cold water until dissolved. Add to hot custard and cool.

Beat the egg whites stiff, but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.

Ingredients

• 1 pkg (10oz) frozen strawberries
• 1 cup sugar
• 2 eggs whites
• 1 T lemon juice
• dash salt
• 1/2 cup whipping cream, whipped
• 1 tsp vanilla
• 1 prepared 9-inch graham cracker crust

Directions

Thaw strawberries. Combine berrie, sugar, egg whites, lemon juice, and salt. Beat for 15 minutes or until very stiff. Fold in whipped cream and vanilla. Pour into pie crust. Freeze until firm.

8 Servings