Lemon Pie

2 cans (14 oz) sweetened condensed milk

4 egg yolks

3/4 cup fresh lemon juice (about 4 lemons)

(For a larger pie, use 5 egg yolks and 1 cup of lemon juice).

For the crust, use whatever cookies you have (vanilla wafers, sugar cookies, biscotti, graham crackers, shortbread, etc. and mix with a little butter to form the crust.  It's even better if you add some nuts in the food processor to give it a nice crunch.  Press this mixture in the bottom of the pie pan and up the sides.  Bake at 350 degrees for about five minutes and then remove from oven and pour the filling mixture in immediately and return to the oven.  Bake until almost completely set (the middle will still jiggle a little).  Check at about 30 minutes and if needed add another 10 to 15 minutes.  

Top with whipped cream. 

This makes a pie similar to key lime pie but with lemons.