Lemon Refrigerator Pie Esculapian Cookbook Yield: 6 - 8 servings Crumb Crust Shell 1 ½ cup crumbs - graham crackers or ginger snaps 3 Tbsp. sugar 1/3 cup melted butter Combine crumbs, sugar, and butter thoroughly. Press mixture onto bottom and sides of 9" pie pan. Bake in preheated oven, 350oF for 10 minutes. Cool and add filling. Lemon Fluff Filling 1 1/3 cups (1 can) sweetened condensed milk ½ cup lemon juice 1 cup (½ pt.) whipping cream Slowly add lemon juice to condensed milk. Whip the cream. Add half of the whipped cream to the lemon filling, folding it in gradually. Reserve the other half of the whipped cream to use as topping for the pie. Pour filling into crumb crust and top with remaining whipped cream. Chill in refrigerator for at least one hour before serving.

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