1 graham cracker pie crust*
1 can Eagle Brand condensed milk
1 container Cool Whip, thawed in refrigerator
1 can frozen lemon concentrate ( Minute Maid or Great Value Brand)**
Combine Cool Whip and condensed milk in a mixing bowl. Using an electric mixer, blend together the Cool Whip and condensed milk. Blend for about 30 seconds. Open up can of lemon concentrate. Start off by adding 1/2 of the canned concentrate to the mixture. Blend again until ingredients are combined. Next, taste test your mixture to determine if you would like more lemon added to the filling. If so, gradually add the remaining contents of the concentrate to your mixture, adjusting for taste. Pour filling into graham cracker pie crust. Refrigerate overnight, or until pie filling is firm.
*You may use store bought or your favorite homemade graham cracker pie crust recipe.
**Fresh lemon juice (about 3/4 cups squeezed) can be used in place of frozen concentrate.
Submitted by: Marissa D’Aquin