1 can Eagle Brand condensed milk
4 lemons
2 fresh eggs, beaten well
1 tbsp. rum extract
1 tsp. white nutmeg (optional)
1 tbsp. flour (if needed for thickening)
1 tsp. unsulphured molasses
1 graham cracker crust (ready made)
1-2 cookies of your choice

Soften and squeeze lemons, removing seeds. In medium saucepan, mix milk, lemon juice, eggs, extract and flour (if used). Stir over low flame for 5 minutes or so. Cool. Pour into pie crust. Dribble molasses in one or more circles over the top. Top with crushed cookies. Refrigerate for 2 hours.