Easy Lemon Pie

Perfect for a summer barbecue when you’re in a hurry to make a dessert!
  • 1 graham cracker crust
  • 1 can Mussleman’s lemon pie filling
  • 8 oz Cool Whip
  • 1 lemon yogurt

Pour pie filling into crust. Mix Cool Whip and yogurt and top pie. Chill. Can use with Graham Cracker Crust.

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Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • ¾ tsp cinnamon
  • 5 T unsalted butter, melted

Combine graham cracker crumbs and cinnamon. Mix in butter. Press into bottom of 10″ pie tin. Bake for 7-9 minutes.

Notes: To freeze, press plastic wrap tightly onto cooled crust. Wrap with heavy aluminum foil, pressing foil tightly around edges of pan. Freeze up to one month.

For a 9″ springform pan, use 1 3/4 cups graham cracker crumbs, 1 tsp cinnamon, and 6 T butter.