Saturday, July 14, 2012

Sunshine Pie

I decide to name this creamy lemon pie, "Sunshine Pie" just because it is the perfect summer dessert. Not to mention it is incredibly delicious! I have made it three times in the past five days. And although it may taste amazing it's pretty healthy dessert as well!

-6 Reduced-fat cinnamon graham crackers
-2 Tbsp. salted butter
-11 oz. fat free sweetened condensed milk
-2 large eggs
-1/2 cup fresh lemon juice
-1 Tbsp. lemon zest

  • 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.

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