1 sm. box vanilla wafers, crushed
1 1/2 sticks butter
1 can Eagle Brand milk
2 eggs, whipped
2/3 c. lemon juice

Combine wafers and butter and press into pie plate. Put in freezer until pie plate is cold. (to set crust).

Whip eggs and add Eagle Brand milk. Slowly stir in lemon juice. When mixture starts to thicken pour into pie plate. Refrigerate pie a few hours before serving. Keep remaining pie refrigerated after cutting.