Creamy Lemon Pie
Allison wanted to try some new recipes before Thanksgiving. This one was delicious and guilt-free as well.
Creamy Lemon Pie
(from Allison)
6 whole reduced fat cinnamon graham crackers
2 tbsp butter (I used reduced fat butter)
11 oz fat free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 tbsp lemon zest
Preheat oven to 350°. Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in small bowl. Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling. In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.
Serves 10 - 3 points each (Weight Watchers)
Creamy Lemon Pie(from Allison)
6 whole reduced fat cinnamon graham crackers
2 tbsp butter (I used reduced fat butter)
11 oz fat free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 tbsp lemon zest
Preheat oven to 350°. Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in small bowl. Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9 inch pie pan; place crust in refrigerator while preparing lemon filling. In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.
Serves 10 - 3 points each (Weight Watchers)
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