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Ingredients
1
9-inch baked pastry shell
1 8-oz. package cream cheese, softened
1
14-oz. can Eagle Brand sweet, condensed milk (not
evaporated)
1/3
cup lemon juice from concentrate
1 tsp. vanilla extract
Fresh
fruit, sliced
White
corn syrup (optional)
Directions
In
large mixer bowl, beat cheese until fluffy. Gradually beat in
condensed milk until smooth. Stir in lemon juice and
vanilla. Pour into prepared pastry shell (may use graham
shell). Chill for 3 hours or until set. Arrange fruit on
top of pie. If desired, brush top with corn syrup before
serving. Refrigerate leftovers. (If banana slices are
used, dip in lemon juice and drain before placing on pie.) 8 servings.
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