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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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With its creamy lemon filling and cinnamon-enhanced graham cracker crust, this lovely pie is always popular. I like to garnish the whipped topping with pretty lemon peel curls, notes Maria Dygert of Auburn, New York. Ingredients:
1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers) |
1/4 cup butter, melted |
1 tablespoon plus 3/4 cup sugar, divided |
5 tablespoons cornstarch |
1/8 teaspoon salt |
1 cup water |
2/3 cup buttermilk |
1/2 cup egg substitute |
1/2 cup lemon juice |
2 teaspoons grated lemon peel |
2-1/2 cups reduced-fat whipped topping |
Directions:
1. In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
2. In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust.
3. Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling. Yield: 8 servings.
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