1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened lemonade
1/2 cup white sugar
3 tablespoons butter
5 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons light corn syrup
3 tablespoons honey
1 teaspoon lemon extract
2 cups flour for rolling
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground nutmeg
1/4 cup butter, melted
2 1/2 ounces cinnamon-brown sugar
2 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
Beat lemonade, sugar, butter, lemon juice, lemon extract, flour and cinnamon-brown sugar in small bowl until well blended. Stir in eggs and vanilla extract. Pour lemon mixture into pie crust. Cover pie and refrigerate for at least 1 hour, about 1 hour before serving.