Lemon Cream Pie

Name: Lemon Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 158 milliliters buttermilk; 5 Tbsps cornstarch; 118 milliliters egg substitute; 237 milliliters reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers); 118 milliliters lemon juice; 2 teaspoons grated lemon peel; 0 teaspoons salt; 1 Tbsp sugar, divided; 237 milliliters water; 473 milliliters reduced-fat whipped topping

Lemon Cream Pie might be just the dessert you are searching for. This recipe serves 8. One serving contains 189 calories, 4g of protein, and 10g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up salt, buttermilk, water, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Cracker Crumbs

Cooking Spray

Butter

Sugar

Equipment you will use

Bowl

Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

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.

Ingredients you will need

Buttermilk

Corn Starch

Sugar

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Substitute