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.
  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.
  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.