Monday, October 11, 2010

CINNAMON ENHANCED LEMON CREME PIE

1 1/4 cups cinnamon graham cracker crumbs
1/4 cup butter melted
1 tbsp + 3/4 cup granulated sugar, divided
5 tbsp cornstarch
dash of salt
1 cup water
2/3 cup lowfat buttermilk
1/2 cup egg substitute (or 2 eggs)
1/2 cup lemon juice
2 tsp grated lemon peel
2 1/2 cups frozen whipped topping, thawed

Preheat oven to 350 degrees.

Combine the graham cracker crumbs, melted butter, and 1 tablespoon of the sugar together in a small bowl, mixing well. Press the mixture onto the bottom an up the sides of a 9-inch pie pan coated with nonstick cooking spray. Bake for 8 to 10 minutes or until golden brown at 350 degrees. Allow to cool on a wire rack.

In a heavy saucepan, combine the cornstarch, salt, and 3/4 cup of sugar. Gradually stir in the water and buttermilk until smooth. Over medium heat, bring the mixture to a boil, cook, stirring for a couple of minutes until thickened. Remove from the heat. Stir a small amount of the hot filling into the egg substitute or eggs until well blended. Return egg mixture to the pan, stirring constantly. Bring to a gentle boil and cook, stirring, for another 2 minutes. Remove from the heat and stir in the lemon juice and lemon peel. Pour the filling into the crust. Cover and refrigerate for at least 4 hours. Just before serving cover the top of the pie with the whipped topping. Garnish with a mint sprig and a lemon slice in the center, if desired.

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