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.