Lemon Cream Pie(8 Servings)

• 1 cup low fat cinnamon crisp graham cracker crumbs (about 7 crackers)
• 1/4 cup reduced-calorie stick margarine - melted
• 3/4 cup sugar
• 7 tbsp. cornstarch
• 1/8 tsp. salt
• 1 cup water
• 2/3 cup low fat buttermilk
• 1/2 cup egg substitute
• 2 tsp. grated lemon rind
• 1/2 cup fresh lemon juice
• 2 1/2 cup reduced calorie cool whip topping - thawed
• Lemon zest, lemon rind curls, lemon slices, mint sprigs (optional)

1. Preheat oven to 350.
2. Combine graham cracker crumbs and margarine.
3. Press into bottom and sides of 9 inch pie plate.
4. Bake for 8 minutes or until golden.
5. Let cool completely on wire rack. Combine sugar, cornstarch, and salt in saucepan and gradually stir in water and low fat buttermilk.
6. Bring to a boil and cook 1 minute or until thick, stirring constantly.
7. Gradually stir about 1/4 of the hot mixture into egg substitute and add to the remaining hot mixture, stirring constantly.
8. Remove from heat, and stir in 2 tsp. grated lemon rind and fresh lemon juice.
9. Spoon lemon mixture into prepared crust.
10. Cover surface of pie with plastic wrap and chill.
11. Spread whipped topping over filling just before serving.
12. Garnish with lemon zest, lemon rind curls, lemon slices and mint - if desired.

cinnamon crisp, margarine, sugar, cornstarch, salt, water, buttermilk, egg substitute, lemon rind, lemon juice, cool whip topping, lemon zest

Taken from www.cookbooks.com/Recipe-Details.aspx?id=150260 (may not work)