Tangy Lemon Pie with Lemony Crust

The original recipe is a quick one:

Tangy Lemon Pie

• 12 oz sweetened condensed milk
• 4 egg yolks
• 6 tbsp lemon juice
• 9 inch graham cracker pie crust (or Lemony Crust, recipe below)
• 4 oz whipped topping

Combine milk, yolks with mixer or blender until well mixed. Add 6 tbsp lemon juice, mix well. Pour into pie shell. Bake at 250° for 20 minutes. When pie is cool, top with whipped cream and refrigerate. Decorate with lemon slices if you like and serve.

If you have time, I made a perfect crust to go with it that really enhanced the lemon flavor and was a big favorite with everyone.

Lemony Crust

• 2 cups of crushed lemon sandwich cookies ( I actually used a mix of lemon sandwich cookies and frosted lemon cookies)
• 1/4 cup butter, melted
• 9-inch pie plate

It took about 1/2 package of the sandwich cookies and a handful of the lemon frosted cookies to make 2 cups of crumbs.  Combine with butter, mix well and press into and up the sides of a 9-inch pie plate. Bake in a 300 degree oven for 10 minutes and let cool thoroughly before adding pie filling.  Bake as directed above.