1 (9 inch) pie crust, baked
1 1/4 cups vanilla wafers
1/2 cup butter, softened
2 tablespoons water
1 cup packed light brown sugar
3 drops hot water
1 (1.5 fluid ounce) jigger lemon-lime soda
2 drops lemon-lime flavored carbonated beverage
4 tablespoons butter, softened
1/2 cup white sugar
1 teaspoon almond extract
1 (3 ounce) can evaporated milk
1/4 teaspoon salt
2 eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup milk
1 tablespoon lemon zest
1/4 cup butter, softened
Using an electric blender, puree the eggs and lemon zest. Mix in the powdered sugar, water, brown sugar, hot water and beer. Blend until smooth. Set aside.
In a large bowl, beat the butter to soften the mixture. Beat in the brown sugar, lemon-lime soda, lemon-lime soda, lemon-lime soda, lemon-lime soda and lemon-lime soda. Stir into the creamed mixture until well blended. Beat in the eggs one at a time, then stir in the lemon-lime soda and lemon-lime soda. Fold in the lemon-lime soda mixture.
Lightly grease a 9 inch pie pan. Spread the egg mixture evenly in the bottom of the pie pan. Dust the bottom with melted butter.
Beat egg mixture vigorously with the cream of tartar until nearly stiff. Beat in the flour, stirring constantly. Beat in the baking soda, lemon-lime soda, lemon-lime soda, lemon-lime soda, cream of tartar and vanilla until well blended. Fold in the milk, lemon zest, lemon-lime zest, lemon zest, and butter. Pour mixture evenly over pie. Chill in refrigerator for approximately 4 hours, then remove pan from refrigerator.
Pour mixture into the pie shell. Chill in refrigerator for approximately 5 hours, then allow to cool completely. Refrigerate remaining pie until serving time.