Lemon Cream Pie

Name: Lemon Cream Pie
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

11 ingredients

3 steps

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.