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Add a photoServings: 8
Ingredients
- 1 x 9 inch frzn deep dish crust, thawed
- 2/3 c. Sugar
- 3 Tbsp. Cornstarch
- 1 Tbsp. Butter-flavored sprinkles
- 1 c. Nonfat liquid egg substitute
- 2 tsp Grated lemon rind or possibly 1 teaspoon lemon extract
- 1/4 c. Fresh lemon juice
- 1 c. Nonfat lowfat milk Fat free whipped topping
Directions
- Preheat the oven to 450. Carefully remove the thawed pie crust from the aluminum tin and place it in a 10 inch tart pan with a removable bottom or possibly a 10 inch pie plate. Spread the crust up the sides of the pan using your fingers. Bake in the preheated oven for 6 to 8 min, or possibly till golden. cold on a rack.
- Combine all other ingredients, except the lowfat milk, in a large saucepan and mix well. Gradually whisk in the lowfat milk till smooth. Cook over medium heat, stirring constantly, till bubbly. Continue cooking till thick, about 3 more min. Remove from the heat and allow to cold for 20 min, stirring occasionally. Spoon the lemon filling into the cooled pie crust and chill till chilled.
- Top with the reddi wip fat free whipped topping just before serving.
- Serves8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 246 | |
| Calories from Fat 82 | 33% |
| Total Fat 9.15g | 11% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 168mg | 7% |
| Potassium 188mg | 5% |
| Total Carbs 35.02g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 18.61g | 12% |
| Protein 6.39g | 10% |
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