1 c. sugar
1 1/2 c. pineapple juice
2 eggs, beaten
1 box lemon jello
12 oz. can evaporated milk
2 graham cracker crusts, store bought or homemade
Bring juice, sugar, and eggs to a boil. Dissolve jello in mixture and cool. Chill milk until icy. Whip until stiff. Fold cooled mixture into whipped milk. Pour into crusts. Chill until pie holds shape when cut.
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