Lemon Pie

Filling

½ cup fresh lemon juice about 2 lemons depending on size

1 can sweetened condensed milk

1 cup cool whip

Crust

1 ½ cups fine crushed graham crackers

½ cup white sugar

6 tablespoons melted butter
Top
Lemon Zest

For the crust -mix crackers, white sugar and melted butter, until thoroughly mixed.

Press the graham cracker mix into a 9 inch pie pan.

Bake at 375° for 7 min, then let it cool about 30 minutes place it in the fridge for about 30 minutes.

For the filling- squeeze lemon juice through a strainer until you have ½ cup.

Pour into a medium bowl with 1 can sweetened condensed milk mix on low.

Then slowly fold in cool whip until completely mixed.

Place filling into pie crust.
Zest from your fresh lemons sprinkled on top (I like to do a lot more zest but my kids aren't fans)

Refrigerate for 1 hour and serve.

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