Creamy Lemon Pie
6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat free sweetened condensed milk
½ cup fresh lemon juice
1 Tbsp lemon zest
Preheat oven to 350
Grind graham crackers in a food processor until fine crumbs form. Place crumbs in a small bowl.
Melt butter and pour over crackers, mixing with a fork. 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. Yields 1 piece per serving for 3 points. Total of 10 servings
This pie can be baked and frozen for up to 2 weeks. Defrost and serve chilled.
Tagged: lemon pie