Lemon Cream Pie

Ingredients

• 2 tablespoons butter softened
• 3 tablespoons cornstarch 
• 2 large eggs 
• 1.5 cups milk fat-free
• 0.3 cup juice of lemon fresh
• 1 tablespoon lemon rind divided grated
• 14.1 ounce pie dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 1.5 cups non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap

Directions

1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute.
2. Bake piecrust according to package directions. Cool completely on a wire rack.
3. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well.
4. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180 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.
5. Remove from heat; stir in butter.
6. 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.
7. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.