Creamy Lemon Pie

• 1 14 cups graham cracker crumbs (about 20 squares)
• 2 tablespoons sugar
• 13 cup butter, melted
• 2 (14 ounce) cans sweetened condensed milk
• 12 cup fresh squeezed lemon juice
• 1 teaspoon grated fresh lemon rind
• 2 -3 drops yellow food coloring (optional)

1. Combine cracker crumbs, sugar and butter.
2. Press into the bottom and up the sides of an ungreased 9" pie plate.
3. Refrigerate for 30 minutes.
4. For filling, whisk milk and lemon juice until smooth.
5. Add lemon rind and food coloring, if desired.
6. Pour into crust.
7. Refrigerate for 3 to 4 hours.
8. Garnish with whipped topping.

graham cracker crumbs, sugar, butter, condensed milk, fresh squeezed lemon juice, lemon rind, coloring

Taken from www.food.com/recipe/creamy-lemon-pie-50047 (may not work)