Lemon Chiffon Pie - cooking recipe

Ingredients

1 (8 or 9-inch) graham cracker crumb crust (reserve 1 Tbsp. crumbs for garnish if desired)
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
1/3 c. ReaLemon lemon juice from concentrate
few drops yellow food color
3 egg whites
1/4 tsp. cream of tartar
2 c. whipped topping

Preparation

In medium bowl, combine sweetened condensed milk, ReaLemon and food coloring; mix well.
In small bowl, beat egg whites with cream of tartar until stiff but not dry; gently fold into sweetened condensed milk mixture.
Pour into prepared crust. Chill 3 hours or until set.
Top with whipped topping and reserved crumbs before serving.
Refrigerate leftovers.