Ingredients for Ww Creamy Lemon Pie
- Low Fat Cinnamon Graham Crackers
- 6 tablespoons (3 ounces) unsalted butter, melted
- Fat Free Sweetened Condensed Milk
- 2 large eggs
- Fresh Lemon Juice
- 2 tablespoons lemon zest (about 2 lemons)
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How to Make Ww Creamy Lemon Pie
- Preheat oven to 350°F (175°C).
- Crush graham crackers into fine crumbs using a food processor or rolling pin. (Alternatively, place crackers in a ziplock bag and crush with a rolling pin)
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix with a fork until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch pie pan. Use the bottom of a measuring cup to create an even crust.
- Refrigerate the crust while you prepare the filling.
- In a large bowl, whisk together skim milk, eggs, sugar substitute, and vanilla extract until well combined.
- Stir in the lemon juice and lemon zest until thoroughly incorporated.
- Pour the lemon filling into the prepared pie crust.
- Bake for 15-20 minutes, or until the filling is just set around the edges but still slightly jiggly in the center.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the filling to set properly.
- Once chilled, the pie can be frozen for up to two weeks. Thaw overnight in the refrigerator before serving.
- Serve chilled for the best flavor. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
8g
Carbs
0g
