1 (9 inch) pie shell
4 eggs
1 cup white sugar
1/2 cup buttermilk
1/3 cup evaporated milk
1 (12 ounce) package non-instant lemon pudding mix
Preheat oven to 450 degrees F (220 degrees C.)
In a large saucepan over medium heat, combine eggs, sugar, buttermilk and evaporated milk. Bring to a boil, then remove from heat.
In a separate medium bowl whisk together pudding mix and boiling water. Beat until light caramelized, then pour into cooked egg mixture. Return covered to pan. Spread reserved pudding mixture over pie; top with reserved whipped topping.
Bake for 20 minutes, until a knife inserted into the center comes out clean. Cool before serving.
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