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Ian's First Lemon Pie
So way back in the age of the dinosaurs, I married this guy named Rich. I had known him for a little while. Like almost half my life then—what can I say, it was a big decision and I took my time. But seriously, we’re a friends-to-enemies, back to friends, and then to lovers kind of epic love story. So I’m a new bride at the age of twenty-two and I want to make my husband’s favorite pie. We were both eighties’ kids from lower-middle class homes and our moms really learned to cook in the seventies, which involved opening a lot of cans. He’s always loved lemons and Eagle Brand lemon pie was his absolute favorite.
At the time. His tastes changed a bit as I learned to actually cook. But I consider this to be Ian’s first taste of his wife’s lemon pie. Yeah. There’s multiple entendres in there. He will still eat several pieces.
Ingredients:
1 (6 oz.) prepared graham cracker crust
3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
Frozen whipped topping, thawed or whipped cream
lemon zest
Instructions:
1. HEAT oven to 325°F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
2. BAKE 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
3. SPREAD whipped topping or whipped cream over pie before serving.
4. OPTIONAL: Garnish with lemon peel, if desired.
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