1 graham cracker crust
24 lg. marshmallows
1/3 c. fresh lemon juice
1/3 c. water
Grated rind of 1 lemon
5 to 6 drops of yellow food coloring
1 1/2 c. whipping cream, stiffly whipped

Roll out about 24 Honey Maid graham crackers. Put in a bowl and mix thoroughly with 1/4 cup of soft butter, 1/4 cup of sugar, 1/4 teaspoon nutmeg. Press mixture in a 9 inch pie pan, bake at 375 degrees for 8 minutes or until light brown. Place on rack and cool before filling.

In a double boiler, heat marshmallows, lemon juice, water and lemon rind. Heat until marshmallows are melted, stirring constantly during this time. Add food coloring. Chill until mixture mounds when dropped from a spoon. Fold in whipped cream. Pile into baked pie shell. Chill until set, 2 to 3 hours. Serve cold. Garnish with whipped cream and sprinkle with lemon rind.