Ww Creamy Lemon Pie Food

WW CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F.
• Crush graham crackers either in food processor or using rolling pin.
• Place graham cracker crumbs into small bowl.
• Melt butter and pour over 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 filling.
• In a mixing bowl, add milk and eggs, mixing until smooth.
• Add lemon juice and zest and stir until incorporated.
• Pour milk mixture into prepared pie crust.
• Bake for 15 minutes.
• Cool completely. Can be frozen for up to two weeks before serving.
• For best flavor, serve chilled.

LUSCIOUS LEMON PIE WW

Steps:

• Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
• In food processor or blender, process crackers until finely crumbled.
• Add margarine; process until evenly moistened.
• Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
• In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
• In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
• Add gelatin mixture and stir until thoroughly combined.
• Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
• Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.

CREAMY LEMON PIE

Steps:

• Preheat oven to 325°F.
• Beat egg yolks in medium-size bowl with rotary beater or fork; gradually beat in Eagle Brand and lemon juice.
• Stir in food coloring if desired.
• Pour into pastry shell or crumb crust.
• Bake 30 to 35 minutes or until set.
• Remove from oven.
• Cool 1 hour.
• Chill at least 3 hours.
• Before serving, spread whipped topping or whipped cream over pie.
• Store leftovers covered in refrigerator.

WW CREAMY LEMON PIE

Steps:

• 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.