Lemon Sour Cream Pie

Attributed to:  Marilyn

Source: Five Family Cookbook

Category: Pies and Cakes

Notes: This pie requires several hours of refrigeration and is best made a day ahead.

Prep time: 10 minutes

Total time: 4 hours 10 minutes or overnight

Servings: 8

Difficulty rating: 1

Ingredients: 

2 Pie Crusts, pre-baked or graham cracker

1 (14 ounce) can Eagle Brand sweetened condensed milk

12 ounces Frozen lemonade concentrate, thawed

8 ounces sour cream

8 ounces Cool Whip

Special Tools/Equipment: 

Instructions: 

1. Bake pie shells per package instructions, and let cool or use 2 graham cracker crusts.

2. In a medium mixing bowl, combine milk and lemonade. Add sour cream and Cool Whip. Mix well. 

3. Pour mixture into pie shells, and refrigerate until centers are set, at least 4 hours before serving.