Taste of Home
Lemon Cream Pie
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
YIELD: 8 servings.
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
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1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)
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1/4 cup butter, melted
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1 tablespoon plus 3/4 cup sugar, divided
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5 tablespoons cornstarch
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1/8 teaspoon salt
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1 cup water
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2/3 cup buttermilk
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1/2 cup egg substitute
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1/2 cup lemon juice
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2 teaspoons grated lemon zest
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2-1/2 cups reduced-fat whipped topping
Directions
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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.
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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 zest. Pour into crust.
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3.
Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
Nutrition Facts
1 piece: 252 calories, 6g fat (3g saturated fat), 1mg cholesterol, 227mg sodium, 45g carbohydrate, 1g fiber), 3g protein.
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