Quick Creamy Lemon Pie

Come on girls, where are the desserts!

This recipe is from Weight Watchers. It is so quick to make and the fresh lemon juice makes it to die for. I sometimes throw a little lime juice in with the lemons, it takes about 2 large lemons. I have never used the reduced fat cinnamon graham crackers. I have heard the reduced fat graham crackers don't taste good, but I cannot verify that. I use the regular and it probably doesn't add too much of the bad stuff. :) I have served it with sliced strawberries, raspberries, or blackberries and it is gone in a flash.

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
Preheat oven to 350ºF.
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.
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.
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.
Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled. Yields 1 piece per serving.

Notes
This pie can be baked and frozen for up to two weeks. Defrost and serve chilled.