Creole Lemon Pie
2 (9-inch) graham cracker pie crusts
1 package Zatarain’s Rice Pudding
2 eggs
1/2 tsp vanilla
1/2 cup lemon juice
1 can condensed milk
Meringue recipe for two pies
Prepare Zatarain’s Rice Pudding according to directions.
Add 2 egg yolks, 1/2 tsp vanilla, 1/2 cup lemon juice, and 1 can condensed milk to mixture and blend thoroughly. Cook 2 minutes on low heat.
Pour mixture into two 9-inch Graham Cracker crusts.
Top with meringue and bake 2–5 minutes at 400F to brown top.
Refrigerate for 2 hours before serving.
*Other toppings may be used, such whipped cream or whipped topping.
Source: Zatarain's |
