Recipe: Creole Lemon Pie (using rice pudding mix)

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