Lemon Cream Pie
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Equipment
- 9-inch pie plate
Ingredients
- 1/2 14.1 oz. package refrigerated pie dough
- Cooking spray
- 1/2 cup sugar
- 1 Tbsp. grated lemon rind (divided)
- 1/4 cup fresh lemon juice
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 2 large eggs
- 1 1/2 cups fat free milk
- 1/4 cup 2 oz. 1/3-less-fat cream cheese, softened
- 2 Tbsp. butter (softened)
- 1 1/2 cups frozen fat free whipped topping (thawed)
Instructions
- Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray.
- Fold edges under, and flute.
- Bake pie crust according to package directions.
- Cool completely on a wire rack.
- Combine sugar, 2 1/2 tsp. rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well.
- Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180°F or until tiny bubbles form around edge (do not boil).
- Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk.
- Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly.
- Remove from heat; stir in butter.
- Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally.
- Spoon filling into prepared crust, and cover surface of filling with plastic wrap.
- Chill for 3 hours or until set, and remove plastic wrap.
- Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 tsp. lemon rind.
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