Ingredients for Lemon Chiffon Pie Ii
- Sweetened Condensed Milk
- 8 ounces sour cream
- 1 (8-ounce) container whipped topping (thawed)
- Lemonade Mix
- Graham Cracker Crust
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How to Make Lemon Chiffon Pie Ii
- In a large bowl, gently combine 1 (14-ounce) can sweetened condensed milk, 8 ounces sour cream, 1 (8-ounce) container whipped topping (thawed), and 1 cup prepared lemonade.
- Mix until just combined. Be careful not to overmix; some slight texture is desirable.
- Pour the mixture into a 9-inch pre-baked pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely and the flavors to meld.
- Garnish with fresh lemon zest or berries before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
1516g
Fat
637g
Carbs
157g