Creamy Lemon Pie - 4 points per serving - maybe for Easter?

PointsPlus Value: 4

Servings: 10

Preparation Time: 15 minutes

Cooking Time: 15 minutes

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 eggs

1/2 cup fresh lemon juice

1 Tbsp lemon zest

Instructions

Preheat oven to 350

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 stovetop 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 chillded.  Yields 1 peice per serving.

Notes

This pie can be baked and frozen for up to two weeks.  Defrost and serve chilled.