2 cans Eagle brand milk
3 large lemons
1 stick of butter
3 large eggs
2 tbsp. sugar
1 tsp. vanilla
Graham cracker crumbs

Melt butter in 9 inch glass pie pan. Mix graham crackers into butter to make the crust. Separate egg whites, put egg yolks into 2 cans of milk. Stir well. Add lemon juice and stir until thick. Pour into pie crust. Beat egg whites until peeked. Add sugar and vanilla. Place on pie and bake until top is brown.