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1 4-serving box of lemon pie filling (not instant)
1/2 cup sugar
2 1/4 cups water
1 egg
1 baked 9-inch pie shell
1 8-ounce container of nondairy whipped topping
1. In saucepan, combine pie filling mix, sugar, water, and egg. Cook over medium heat, stirring constantly until pudding begins to boil. Pour 1 cup of pudding into baked pie shell and chill.
2. Chill remaining pudding. When chilled, mix together remaining pudding with 1 cup of whipped topping.
3. Spread mixture on pie. Top pie with remaining whipped topping.
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