3 egg yolks
1 can Eaglebrand milk
1/3 c. lemon juice
1 graham cracker crust
1 can cherry pie filling*, chilled
Beat egg yolks. Stir in milk and lemon juice. Pour into crust. Bake at 325 for 25 minutes. Cool for 1 hour. Refrigerate at least 3 hours to set firm. Top with filling. Garnish as desired. Store in refrigerator. *Other fruit flavors can be used instead.
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