Mile-High Lemon Meringue Pie

• 1/2 (15-oz.) pkg. refrigerated pie crust
• 1 (8-oz.) container sour cream
• 5 eggs, seperated
• 1 (2.9-oz.) cook-and-serve lemon pudding mix
• 1 cup milk
• 1/2 cup plus 2 tablespoons lemonade concentrate, thawed
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons sugar

1. Unroll piecrust according to package directions. Fit into 9" pie plate. Fold edges under and flute. Prick bottom and sides with a fork. Bake at 450 degrees until golden. Remove from oven and let cool on a wire rack. Reduce oven temperature to 350u0b0.
2. Whisk together sour cream and egg yolks in a medium saucepan; stir in lemon pudding mix, milk and lemonade concentrate. Cook over medium heat, whisking constantly, until thickened. Reduce heat to low and cook 2 minutes or until very thick. Remove from heat; cover and keep hot.
3. Beat egg whites, cream of tartar and vanilla at high speed with an electric mixer until foamy. Beat in sugar, one tablespoon at a time, until stiff peaks form. Pour hot filling into prepared crust. Dollop meringue onto hot filling. Lightly spread dollops together n decorative swirls, completely sealing meringue to pie-crust.
4. Bake at 325u0b0 for 22 to 25 minutes or until golden. Cool completely on wire rack.

refrigerated pie crust, sour cream, eggs, lemon pudding, milk, lemonade concentrate, cream of tartar, vanilla, sugar

Taken from www.myrecipes.com/recipe/mile-high-lemon-meringue-pie (may not work)