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Creamy Lemon Pie

Creamy Lemon Pie Categories:
Nb persons: 0
Yield: 1 piece per serving
Preparation time:
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DESCRIPTION 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 Crackers, graham, cinnamon, reduced fat
    2 Tbsp  Butter, regular, with salt
    11 oz  Milk, condensed, with sugar, fat free (fat free sweetened condensed milk)
    2 large  Egg, (s), raw
    ½ cup(s)  Juice, lemon, fresh
    1 Tbsp  Lemon, zest

INSTRUCTIONS

Preheat oven to 350ºF.
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 stove top 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 chilled. Yields 1 piece per serving. (10 servings @ 4 PPV each).

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