Lemon Chiffon Pie
- 1 pack lemon pie filling
- 2 cups cornflakes, crushed
- 1.2 tsp cinnamon
- 1/4 cup butter, melted
- 2 tbsp sugar
Prepare pie filling as directed on package. Make meringue. Mix both together.
Crust - combine all ingredients, press into deep dish pie plate. Bake for 10 minutes at 350 .
Fill with lemon mixture. Cool in refrigerator for at least 1 hour. Garnish with kiwi slices.
(Note, a regular or graham wafer crumb pie crust can also be used for this pie)