Sunday, April 3, 2011
Weight Watchers Creamy Lemon Pie!!
Creamy Lemon Pie:
6 Whole reduced fat cinnamon graham crackers
2 Tbsp butter
11 oz Fat-Free sweetened condensed milk
2 Lg eggs
1/2 c fresh lemon juice
1 Tbsp lemon zest
1. Preheat oven to 350.
2. Grind graham crackers in a food processor until fine crumbs form. Place crumbs in a small bowl.
3. 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 or tart pan. Place crust in refrigerator while preparing lemon filling.
4. In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; Stir until incorporated and pour into
5. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.
** This pie can be baked and frozen for up to two weeks. Defrost and serve chilled. (I can not wait to test that!!!) oh! and it is 4 pts per serving!