MC read the word “cinch” in homeschool today and I explained to her that it means “easy”.
She said, “Yeah…like easy peasy”.
Just like that.
And that’s what this pie is.
A cinch to make.
It made a regular ol’ boring Monday night dinner extra special this week!
And it’s delicious, too. Even my husband who isn’t a huge fan of pies raved over this one!
6 whole reduced-fat cinnamon graham crackers
2 Tbsp. butter
11 oz fat-free sweetened condensed milk
2 large eggs
approx. 4 lemons (enough to make 1/2 c. lemon juice)
1 Tbsp. lemon zest
Preheat oven to 350 degrees.
Squeeze lemons to get 1/2 lemon juice
Use good processor to make fine crumbs from the graham crackers. If you don’t have a food processor, you can use a plastic bag and a rolling pin to crush the crackers.
Place crumbs in a small bowl.
Melt butter and pour over crumbs. Mix with a fork until moistened and press evenly in bottom of a 9 inch pie plate.
Place crust in the refrigerator while preparing the lemon filling.
In a medium bowl, combine the condensed milk and eggs. Mix them until they are smooth.
Add lemon juice and the lemon zest. Stir until incorporated and pour into the prepared crust.
Bake the pie for 15 minutes.
Cool completely and serve chilled.
P.S. Yes, I do believe it is impossible for me to actually take a picture of food BEFORE I eat it. Sorry about the half eaten pie.