| 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 |
tb |
Cornstarch |
| 1 |
tb |
Butter-flavored sprinkles |
| 1 |
c |
Nonfat liquid egg substitute |
| 2 |
ts |
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
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