Creamy Lemon Pie

6 whole reduced-fat cinnamon graham crackers

2 Tbsp butter

11 oz fat free sweetened condensed milk

2 eggs

½ cup fresh lemon juice

1 Tbsp lemon zest

Preheat oven to 350

Grind graham crackers in a food processor until fine crumbs form.  Place crumbs in a small bowl.

Melt butter and pour over crackers, mixing with a fork.  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 for 3 points.  Total of 10 servings

This pie can be baked and frozen for up to 2 weeks.  Defrost and serve chilled.