Creamy Lemon Pie.

This pie totally rocks! The flavor is fresh and amazing. At first I thought I didn't like it with the lemon zest but I didn't let it sit in the fridge long enough. I think this dish is best made the night before an occasion and once chilled the zest gives it an extra pah-pow.

Creamy Lemon Pie - 4 points per serving. WeightWatchers.Com

Ingredients

6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
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.

Notes
This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.