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.

CREAMY LEMON PIE

Steps:

• HEAT oven to 350 degrees F. Beat sour cream, sweetened condensed milk and lemonade mix in medium bowl with an electric mixer until blended. Pour into crumb crust.
• BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with preserves and serve.

CREAMY LEMON PIE I

Steps:

• Squeeze juice from lemons into a medium mixing bowl. Stir in condensed milk and whipped topping. Pour into pie crust. Chill until set.

WEIGHT WATCHERS LEMON PIE RECIPE - (5/5)

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. Notes * This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.