Creamy Lemon Pie

Deb made this WW recipe for Easter. She said it is very good.



Creamy Lemon Pie

10 servings, 5pp per serving


6 whole reduced fat cinnamon graham crackers

2 Tbsp salted butter

11 oz sweetened condensed milk

2 large eggs

1/2 cup fresh squeezed lemon juice

1 Tbsp fresh lemon zest

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Instructions:

Preheat oven to 350 degrees.

Grind crackers in a food processor until crumbs form. Or place crackers in a resealable plastic bag and crush with rolling pin. Place crumbs in small bowl.

Melt butter in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of 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 well chilled. Yields 1 piece per serving.
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