Creamy Lemon Pie POINTSÂ® Value: 3 Servings: 10 Preparation Time: 15 min Cooking Time: 15 min Level of Difficulty: Moderate Rich and creamy, you'll never guess that this pie is light. Make two â€” serve one and freeze the other for up to two weeks. Ingredients 6 whole reduced-fat cinnamon graham crackers 2 Tbsp butter 11 oz fat-free sweetened condensed milk 2 large egg(s) 1/2 cup(s) fresh lemon juice 1 Tbsp lemon zest Instructions Â· Preheat oven to 350ÂºF. Â· Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl. Â· Melt butter on stove top or in microwave and pour over graham cracker crumbs, mixing with a fork until completely moistened. Press crumbs evenly onto bottom of a 9-inch pie pan; place crust in refrigerator while preparing lemon filling. Â· In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Â· Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving. Notes Â· This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.