Combine Eagle Brand milk, lemon juice and rind.
Mix with hand mixer on low.
Blend in egg yolks.
Turn into crust.
Refrigerate for 1 to 2 hours, then top with Cool Whip.
Preheat oven to 325\u00b0.
In a large mixing bowl, beat egg yolks with Eagle Brand milk and ReaLemon.
Pour into prepared pastry shell.
Bake for 30 minutes.
Cool.
Chill.
Top with whipping cream.
Separate egg yolks and whites.
Put egg whites in separate bowl; beat well for several minutes.
Add 1/4 to 1/2 cup sugar. Mix the Eagle Brand, lemon juice, 3 tablespoons sugar and egg yolks well; pour into pie crust.
Pour meringue over pie mixture. Bake at 350\u00b0 until meringue is brown.
Chill and serve.
In medium bowl, beat egg yolks, stir in condensed milk, lemon juice and rind.
Mix well.
Pour into crust.
In small bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to edge of crust.
Bake at 350\u00b0 for 15 minutes or until meringue is golden brown.
Cool.
Chill before serving. Refrigerate leftovers.
Beat Eagle Brand, lemon juice and egg yolks well.
Pour into crust.
Beat egg whites until stiff. Add sugar and beat until stiff again.
Pile onto pie. Bake at 325\u00b0 until meringue is browned.
Pie must be kept refrigerated.
Mix Eagle Brand, cream cheese and lemon juice.
Spread over crumb crusts in dishes.
Chill.
Combine pineapple, Cool Whip and nuts; spread over cheese layer.
Chill thoroughly.
Makes 2 pies.
Preheat oven to 350\u00b0.
In a small saucepan, combine berries and cornstarch.
Cook and stir until mixture thickens and is clear.
In medium bowl, beat egg yolks, stir in Eagle Brand, lemon juice and yellow food coloring, if desired.
Pour into crust. Bake 8 minutes.
Spoon raspberry mixture evenly over top.
Chill 4 hours or until set.
Top with whipped topping.
Garnish as desired.
Refrigerate.
Place both cans of Eagle Brand milk in saucepan; completely cover with water. Boil 3 hours, replacing water when needed. Keep both cans completely covered with boiling water at all times. After 3 hours boiling, cool cans completely. Open and pour into precooked pie shell. Top with Cool Whip and chopped pecans.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks with Eagle Brand, lemon juice and food coloring if desired.
Pour into prepared pastry shell; bake 30 minutes.
Cool.
Chill. Spread with whipped cream.
Refrigerate leftovers.
Preheat oven to 325\u00b0.
In medium bowl, beat egg yolks with Eagle Brand, lemon juice and food coloring (just a few drops). Pour into prepared pastry shell and bake 30 minutes.
Cool and then refrigerate.
Spread with whipped cream and serve.
br>In large bowl, combine Eagle Brand, milk and vanilla. Add gelatin
Whisk together first 3 ingredients. Pour evenly into crusts.
Bake at 350\u00b0 for 15 minutes.
Remove to a wire rack to cool.
Cover and chill 4 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Spread evenly over chilled pies.
Top with fresh lemon slices and a mint sprig before serving, if desired.
Cook time does not include 4 hour chill time.
Mix together all drained fruit and lemon juice.
Mix together Eagle Brand and Cool Whip.
Fold into fruit.
Pour into pie crust. Decorate with green or red cherries, according to season.
resher! My family loves this recipe, and I use a ready
Beat egg yolks.
Add sugar and beat together.
Add Eagle Brand milk and mix together.
Add lemon juice and beat well.
Pour in baked pie crust.
Good to eat.
Mix Eagle Brand and juice until blended.
Then stir in cool whip. Save 1 cup for top.
Pour into pie crust and top with cool whip.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle brand until smooth.
Stir in ReaLemon brand and vanilla. Pour into prepared crust.
Chill 3 hours or until set. Top with cherry pie filling before serving.
Refrigerate leftovers.
Makes one 9-inch pie.
Mix Eagle Brand and lemon juice.
Add whipping cream which has been whipped fairly stiff.
Pour into graham cracker pie crust or individual pie shells.
Put in freezer in Baggie or Baggies.
When ready to serve, sprinkle with graham cracker crumbs.
Separate eggs and set egg whites aside.
Combine egg yolks with Eagle Brand milk.
Stir in lemon juice and grated lemon rind. Pour into prepared graham cracker crust.
Beat egg whites with sugar and cream of tartar and place on top of pie.
Bake 5 minutes at 450\u00b0 or until brown.
he Eagle Brand, flavored morsels on medium heat in the microwave for 3