Lemon Pie

This is one of my all-time favorite recipes! I love the tart flavor of lemon, especially the flavor from the zest in this pie. I adapted this from a Weight Watchers recipe. Once you try it, you'll be hooked! Here's the recipe:

Lemon Pie

6 whole reduced fat graham crackers (use cinnamon graham crackers for more flavor)
2 T. butter
1 (14 oz) can of fat-free sweetened condensed milk (use Bordens)
2 large or jumbo eggs
Juice of 2 lemons
zest of 3 small lemons (if you don't want it to be as tart, cut it down to 2 T....I like all 3 lemons zested!)

Preheat oven to 350 degrees. Use a food processor to process the graham crackers to crumbs, add butter and pulse a few times to combine butter with crumbs. Press crumbs evenly onto bottom of 9" pie pan, put pan in refrigerator while making the filling.

Combine condensed milk and eggs into a bowl, mix. Add lemon juice and zest, stir. Pour mixture into pan over crust. Bake for 15 minutes, cool. Serve pie chilled. You may freeze this for up to 2 weeks before serving. I actually like the texture of the pie better when frozen, so I keep mine in the freezer and let it thaw for a few minutes before eating a piece. Cut into 10 pieces, 4 WW pointsplus values/serving.