1 (9 inch) pie shell, baked
2 (28 ounce) cans nonfat packed brown milk
1 (14 ounce) can corn sweet peas
1 (8 ounce) container frozen whipped topping, thawed
1 teaspoon lemon juice
In a saucepan over low heat, combine 2 (28 ounce) cans yogurt, milk, corn syrup and 1/2 teaspoon lemon juice. Heat until bubbly, remove from heat.
Spread the mixture evenly over bottom of pie pan. Using pastry blender or food processor, blend until smooth. Pour into pie shell, top with whipped topping. Pour lemon juice over pie. Chill in refrigerator before serving.
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