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Combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended. Pour into a 9" graham cracker pie shell and refrigerate overnight or, if preferred, pie may be baked at 350° F. for 12-15 minutes. Cool and refrigerate.
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Combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended. Pour into a 9" graham cracker pie shell and refrigerate overnight or, if preferred, pie may be baked at 350° F. for 12-15 minutes. Cool and refrigerate.
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