1 1/2 c. graham cracker crust
1 tsp. cinnamon
5 tbsp. butter
2 tbsp. brown sugar
1 (14 oz.) can Carnation milk, cold
3/4 c. lemon juice, fresh
1/2 tsp. lemon zest, grated lemon rind
3 egg yolks

Mix all dry ingredients with butter. Press on bottom and sides of pie pan. Whip the refrigerated milk. Add egg yolks, lemon juice and zest. Mixture should be frothy. Pour into pie crust. Sprinkle a little zest on top. Refrigerate for a minimum of 4 hours. Garnish with whipped cream.