Creamy Lemon Pie

My husband loves lemon pie. His Mom used to make a lemon pie that he and his family loved, but no recipe has been located for it. I had tried many recipes but none met with total approval. Then along came this recipe that is easy, healthy and is GOOD! Thanks to Weight Watchers, this pie is a hit!


Ingredients
6 whole reduced-fat cinnamon graham crackers
2 Tbsp. salted butter
11 oz. fat-free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp. lemon zest

Directions
Preheat oven to 350°F.

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.

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 and up the sides of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling.

In medium bowl, combine condensed milk and eggs, mix until smooth. Add lemon juice and zest, stir until incorporated and our into prepared crust.

Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.

Serves 10.
Weight Watchers PointsPlus Value: 4 per 1 piece serving

Note:
I also have made this using Key Lime juice and lime zest. Delicious!

If, like my husband, you like meringue on your pie, just use your favorite recipe and follow direction for baking the meringue on your pie.

Pie may be baked and frozen for up to 2 weeks. Defrost and serve chilled.

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