3 egg yolks 1 can condensed milk (not evaporated milk) ½ cup lemon juice (from concentrate) Few drops of yellow food coloring (optional) 1 packaged graham cracker pie crust 1 8 oz container of cool whip
Beat egg yolks, stir in condensed milk, lemon juice and food coloring. Pour into crust. Chill for 2 hours. Top with whipped toping. Refrigerate leftovers.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.