Lemon Cream Pie

Ingredients

• 0.3 cup cornstarch 
• 1 large eggs beaten
• 6 ounce graham cracker crust reduced-fat
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 cups milk 1% low-fat
• 0.1 teaspoon salt 
• 1 tablespoon stick margarine softened
• 0.7 cup sugar 
• 1.5 cups non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• sauce pan

Directions

1. Combine first 3 ingredients in a saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 2 minutes.
2. Remove from heat. Gradually stir about 1/4 of hot milk mixture into beaten egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes or until thickened.
3. Remove from heat; stir in butter, lemon rind, and lemon juice.
4. Set saucepan in a bowl of ice water. Cool completely (about 5 minutes), stirring often.
5. Pour mixture into crust. Cover and chill 4 hours.
6. Spread whipped topping over pie before serving.