CREAMY LEMON PIE

CRUST

41 Nilla Wafers, finely rolled (1 2/3 cups crumbs)

1/3 cup margarine, melted

2 tab. sugar

FILLING

2 cups milk

1 cup sugar, divided

¼ tea. salt

¾ cup Cream Of Wheat Cereal, regular, quick or instant

3 eggs, separated, at room temperature

½ cup lemon juice

4 tea. grated lemon rind

1 cup heavy cream, whipped

lemon slices

In medium bowl, blend Nilla Wafer crumbs with margarine and sugar. Press onto bottom and sides of 9” pie plate; refrigerate.

In large saucepan, over medium heat, bring milk, ½ cup sugar and salt to a boil; gradually sprinkle in Cream Of Wheat Cereal. Bring to a second boil, stirring constantly, until thickened.

In small bowl, beat egg yolks; stir in ½ cup cereal mixture; blend egg yolk mixture into remaining cereal. Cook, over low heat, stirring constantly, 2 min. Remove from heat; stir in lemon juice and lemon rind. Cool 5 min., stirring occasionally.

Beat egg whites until foamy; gradually beat in remaining ½ cup sugar until stiff. Fold into lemon mixture; spoon into shell. Refrigerate at least 3 hours.

To serve spread top with whipped cream; garnish with lemon slices.