1 (9 inch) prepared graham cracker crust
1/2 cup butter, softened
1/2 cup apple cider vinegar
1 1/2 cups brown sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (8 ounce) package instant vanilla pudding mix
1 (20 ounce) can evaporated milk
1 1/2 cups white sugar
1 1/2 teaspoons lemon zest
2 tablespoons lemon juice
2 tablespoons lemon zest
1 1/2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Place graham cracker crust in shallow baking dish. Cover and place in oven to brown. When cool, dip the edges in lemon juice to seal. Reserve the juice when making the filling.
In a large bowl, cream together the butter, vinegar, brown sugar, pineapple, whipped topping and pudding mix. Beat in the evaporated milk and white sugar until smooth; gradually blend into the cream. Stir in the lemon zest, lemon juice and lemon peel. Drop by rounded spoonfuls into pie crust.
Bake for 1 hour in the preheated oven. Reduce oven temperature and bake an additional 45 minutes to an hour. Cool completely before removing from pan and frosting with lemon zest and lemon juice.
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