Lemon Pie
This easy pie has multiple steps, but all are simple. Allow kids to mix the filling, spread the whipped topping and decorate pie with raspberries.
Servings
8servings
Servings
8servings
Instructions
Crust
  1. For crust: Heat oven to 375.
  2. Add vanilla wafers to a food processor and pulse mixture into fine crumbs.
  3. Pour crumbs into a shallow pie dish. Pour melted butter over the crumbs.
  4. Using your hand and the back of a spoon or the bottom of a measuring cup, evenly press the crumbs into pie plate and up the sides to create a crust.
  5. Bake for 10 minutes. Remove from the oven. (If crust has fallen off the sides, you have about a 10-15 second window to use a spoon and press it back up before it cools.) Allow to cool completely.
Filling
  1. In a bowl, whisk together egg yolks, lemon juice and sweetened condensed milk until smooth. Pour into crust.
  2. Bake 15 minutes or until the filling is set. Remove and cool for 2 hours.
  3. Top with whipped topping and refrigerate for 2 hours. Decorate with raspberries before serving.
Recipe Notes

Cheater idea: To speed preparation, use a store-bought graham cracker crust and skip ahead to the filling instructions.