"Light" Creamy Lemon Pie
6 whole reduced fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp lemon zest
Preheat oven to 350.
Crush graham crackers until fine crumbs. Place crumbs in a small bowl.
Melt butter and pour over graham cracker crumbs, mixing until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie dish and place in refreierator.
In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; mix then pour into prepared crust.
Bake for 15 minutes. Cool completely and for best flavor, serve chilled.
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