Lemon Cocktail Pie Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1

can (14 oz) sweetened condensed milk (not evaporated)

2

teaspoons grated lemon peel

1/2

cup fresh lemon juice (from 2 to 3 medium lemons)

1/4

cup orange-flavored liqueur

2

cups whipping cream

Orange or lemon peel, for garnish

Preparation

Heat oven to 450°F. Bake pie crust as directed on box, using 9-inch glass pie plate. Cool completely on cooling rack, about 30 minutes.

In medium bowl, mix condensed milk, lemon peel, lemon juice and liqueur; set aside.

In large bowl, beat whipping cream with electric mixer on high speed until stiff.

Fold lemon mixture into whipped cream just until blended.

Spoon into crust. Cover; refrigerate at least 3 hours until set. Garnish with orange or lemon peel.