Welcome to Show and Tell Friday and Happy Thanksgiving! I hope everyone had a great one!!!
I made Weight Watcher's lemon pie so that's what I decided to share today! I thought it was really good. My daughter, Lauren, wasn't so fond of it. She said it was a little "too mushy"...maybe I've been dieting too long...I could have eaten the whole thing! Just don't make the same mistake I made and use a "deep dish" pie pan...it was sort of lost inside mine!
One serving, which is only 1/10 of the pie is 4 points. Here is the recipe:
Weight Watchers Creamy Lemon Pie
(serves 10) 4pts on Weight Watchers Points Plus
6 whole reduced-fat cinnamon graham crackers
2 Tbsp Butter
11 oz. fat-free sweetened condensed milk
2 large eggs
1/2 fresh lemon juice
1 Tbsp lemon zest
Preheat oven t 350 degrees
Grind graham crackers in food processor until fine crumbs from. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl.
Melt butter on stovetop 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.
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