Creamy Lemon Pie
POINTS® Value: 3
Servings: 10
Preparation Time: 15 min
Cooking Time: 15 min
Level of Difficulty: Moderate

Rich and creamy, you'll never guess that this pie is light. Make two — serve one and freeze the other for up to two weeks.

Ingredients
6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 Tbsp lemon zest
Instructions
• Preheat oven to 350ºF. • 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 a 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.

Yields 1 piece per serving. Notes• This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.