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Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

I got this recipe from "Birds and Blooms" magazine. It is really simple and very delicious. I must warn you though, it is very sweet. The first time my boyfriend and I tried it, we took regular sized pie pieces and it was waaay too much. So, due to all of this pie's amazing sweetness, take a much smaller piece than you normally would. Besides, you can always go back for more! Cook time is total refrigeration time.

Ingredients Nutrition

Directions

  1. To make crust, combine graham cracker, sugar and butter in a bowl.
  2. Press mixture into and up the sides of an ungreased 9-inch pie plate.
  3. Refrigerate for 30 minutes.
  4. For the filling, whisk milk and lemon juice in a bowl until smooth.
  5. Add lemon peel and mix to distribute.
  6. Pour filling into crust.
  7. Refrigerate for 3 to 4 hours, but the longer the better.
  8. You can garnish with whipped cream and/or fresh fruit. I tried it with some fresh blueberries once and it was magnificent!