August 17, 2011

RECIPE: Creamy Lemon Pie

This is actually a Weight Watchers recipe. This pie tastes a lot like key lime pie--only it's made with lemons instead of limes. It's got the same creamy texture and graham cracker crust that key lime pie has. As a lime lover, I'm definitely going to make this with limes next time!

My photo was blurry so this one is from the WW site

6 low-fat cinnamon graham crackers
2 Tbsp. butter, melted
2 eggs
11 oz. sweetened condensed milk
1/2 cup fresh squeezed lemon juice  (this would also be awesome with lime juice!)
1 Tbsp lemon zest  (I love lemon zest, but next time I make this, I will omit the zest--the texture isn't very good mixed in with the creamy pie)

Put the graham crackers in a ziploc bag and crush them with a rolling pin (or put them in a food processor) until you get very fine crumbs.  In a small bowl, combine the melted butter and crumbs until they are moistened, then press them into the bottom and sides of a 9-inch pie plate. Put the crust in the refrigerator while you prep the filling.

Combine the milk and eggs in a bowl and stir until smooth. Add the lemon juice and zest and stir until smooth. Pour the filling into the pie crust and bake at 350 degrees for 15 minutes. Let it set until cool and then refrigerate. Serve chilled.

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