Lemon Cream Pie

• 1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)
• 1/4 cup butter, melted
• 1 tablespoon plus 3/4 cup sugar, divided
• 5 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup water
• 2/3 cup buttermilk
• 1/2 cup egg substitute
• 1/2 cup lemon juice
• 2 teaspoons grated lemon peel
• 2-1/2 cups reduced-fat whipped topping

1. In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350u0b0 for 8-10 minutes or until golden brown. Cool on a wire rack.
2. In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and peel. Pour into crust.
3. Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.

crackers crumbs, butter, sugar, cornstarch, salt, water, buttermilk, egg substitute, lemon juice, topping

Taken from www.tasteofhome.com/recipes/lemon-cream-pie/ (may not work)