7 - 8 lemons
1 can of condensed milk
5 eggs
1/4 cup of sugar
1/2 pint of heavy whipping cream
1 graham cracker pie crust (i like the deep dish)
Squeeze lemons and pour juice into mixing bowl with 1 can of condensed milk, and 5 egg yolks. Mix thoroughly. Pour into pie crust and bake for 45 minutes at 350.
Allow pie to cool for 30 minutes and place in the refrigerator for one hour before serving.
Whipped Cream topping (NO, you cannot buy premade....this is easy and is your special touch)
Mix sugar and heavy whipping cream (keep cold until ready to mix) on high for 1-2 two minutes or until the cream is the right consistency of firm but awkwardly enough, fluffy. Spoon onto pie and serve.
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