1 1/2 pkg. graham crackers, crushed
1 stick butter
2 cans Eagle Brand condensed milk
4 egg yolks
2 c. lemon juice

Melt butter in pie plate; add crushed graham crackers and mix with fork. Press into pie shell.

Mix Eagle Brand and egg yolks thoroughly in ALUMINUM bowl; add lemon juice slowly, beating constantly with wire whisk (lemon juice will cook egg yolks when added, and will lump if not stirred constantly). Pour into pie shell and refrigerate overnight. Delicious and very rich - takes approximately 30 minutes to prepare.

If desired this recipe may be doubled and placed in aluminum cup cake shells (using cup cake pans); makes 24 individual pies. It takes 1/4 cup of graham cracker mix to form cupcake pie shell, and approximately 1/4 cup of pie filling.