Lemonade Pie

I have absolutely no idea where the recipe for the Lemon pie came from. I learned to love to cook from the sisters in the Relief Society {organization within the Church of Jesus Christ of Latter-Day Saints}. My grandfather was an army cook during World War I. Despite that, he was a really good cook. I really enjoyed food growing up, but it was the Relief Society that gave me the recipe’s I use today. The first time I had the lemon pie was when Juliette {Dale Ann’s daughter} made it for my birthday. I absolutely loved it! I asked her where she got it and she pulled out a small index card from my grandma Dale’s box of recipes. I don’t make it too often, especially with all of the kids gone, but when your dad {Jared} was younger, I changed the recipe a little by mixing in ice cream and lemonade and it’s still his favorite dessert; so it’s usually that one that gets made more often. We renamed that one to “Lemonade Pie.” I do still make the old recipe now and again because it brings back memories of grandma. It reminds me that I was her pride and joy. She was my basic caregiver growing up. I honestly spent more time with her than I did with my mom. Dale’s Lemon Pie 3 Large egg yolks 1-14 oz Eagle Brand sweetened condensed milk ½ Cup lemon juice One 9 in Graham cracker crust Whipping cream Heat oven to 325 degrees. Beat eggs with mixer. Add Eagle Brand and lemon juice. Pour into crust. Bake for 30-35 minutes until set. Cool 1 hour then chill 3 hours. Top with whipping cream. Enjoy