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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cooling the filling in a saucepan set in ice water keeps prep time to half an hour. Ingredients:
2/3 cup sugar |
1/3 cup cornstarch |
1/8 teaspoon salt |
2 cups 1% low-fat milk |
1 large egg, beaten |
1 tablespoon butter or stick margarine, softened |
1 tablespoon grated lemon rind |
1/3 cup fresh lemon juice |
1 (6-ounce) reduced-fat graham cracker crust |
1 1/2 cups frozen fat-free whipped topping, thawed |
Directions:
1. Combine first 3 ingredients in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes. Remove from heat. Gradually stir about 1/4 of hot milk mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes or until thickened. Remove from heat; stir in butter, lemon rind, and lemon juice.
2. Set saucepan in a bowl of ice water. Cool completely (about 5 minutes), stirring often. Pour mixture into crust. Cover and chill 4 hours. Spread whipped topping over pie before serving.
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