GOOD PIE MAKES GOOD MEMORIES
DEAR MELBA: This Lemonade Pie was my Aunt Dorothy Heflin's recipe, and everyone in my family especially enjoyed going to her house, because we knew she would make one for us.
Aunt Dorothy did not list the size of the whipped topping, but I start with the 8-ounce container and use a little less than the entire container. This allows it to firm up better. And it really does better if made the day before serving it.
1 can (14 ounces) sweetened condensed milk
1 can (6 ounces) lemonade concentrate, thawed
1 container (8 ounces) whipped topping
1/2 teaspoon lemon juice
1 graham cracker piecrust
• Mix together the sweetened condensed milk, lemon concentrate and whipped topping, in that order, only until smooth. When mixed, add 1/2-teaspoon lemon juice; mix well. Spread in crust and chill overnight. Serves 6.
G.A. JURKO, Oklahoma City
DEAR READERS: When B. Ellis of Moore asked for birthday cards for her mother's 100th birthday, I suggested that if she received 100 cards, it would be neat. You came through, as always. I know she received 106, maybe more. You all are the greatest! Thanks!
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