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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

"No Cook" Lemon Creme Pie Recipe

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This recipe for "No Cook" Lemon Creme Pie is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cool Whip - 1 regular size tub, 1 Can Sweetened Condensed Milk (Eagle Brand), 1/2 cup Lemon Juice (+/- to your taste), 1 Graham Cracker Pie Shell
Directions:
Directions:
Gently mix all ingredients (except pie shell) with a rubber spatula, until well blended and smooth. If you prefer "less tart" , begin with adding only 1/2 of the Lemon Juice...taste and increase as desired. If "more tart" is desired...begin with 1/2 cup and increase in small amounts until desired taste is achieved (Caution! too much juice will make the filling too soupy to "set") If you prefer an "Extremely Tart" and lemony pie...begin with 1/2 cup lemon juice, followed by teaspoon additions of LEMON FLAVORING, until desired taste is achieved. Pour filling into pie shell and refrigerate for 2 hours. When pie is properly "set" in will easily cut and serve holding it's individual sliced shape.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
This can easily be served with any glaze, syrup, or fruit topping (ie: strawberries, cherries, blueberries).

 

 

 

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