| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
All newly t, Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
9 inch frozen deep dish |
|
|
crust thawed |
| 2/3 |
c |
Sugar |
| 3 |
T |
Cornstarch |
| 1 |
T |
Butter-flavored sprinkles |
| 1 |
c |
Nonfat liquid egg substitute |
| 2 |
t |
Grated lemon rind or 1 tsp. |
|
|
lemon extract |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
c |
Nonfat milk |
|
|
Fat free whipped topping |
INSTRUCTIONS
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 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 minutes,
or until golden brown. cool on a rack. Combine all remaining
ingredients, except the milk, in a large saucepan and mix well.
Gradually whisk in the milk until smooth. Cook over medium heat,
stirring constantly, until bubbly. Continue cooking until thick, about
3 more minutes. Remove from the heat and allow to cool for 20 minutes,
stirring occasionally. Spoon the lemon filling into the cooled pie
crust and refrigerate until chilled. Top with the reddi wip fat free
whipped topping just before serving. Serves 8. Recipe by: Reddi Wip
Posted to MC-Recipe Digest V1 #645 by L979@aol.com on Jun 12, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”