Trust in the tried-and-true back-of-the-box recipes for Easter

Arthi Subramaniam, Pittsburgh Post-Gazette on

Published in Entertaining

The recipe calls for spreading the pie with whipped topping or cream, but a dollop does the trick. The pie also does not suffer if the cream is totally omitted as it is creamy by itself.

3 large egg yolks

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk

½ cup lemon juice

1 (16 ounce) prepared graham cracker crust

Frozen whipped topping, thawed, or whipped cream


Lemon zest for garnish

Heat oven to 325 degrees.

Beat egg yolks in a medium bowl with a mixer.

Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.


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