Ingredients
1-1/4 cups reduced-fat cinnamon graham crackers crumbs (about 7 whole crackers)1/4 cup butter, melted1 tablespoon plus 3/4 cup sugar, divided5 tablespoons cornstarch1/8 teaspoon salt1 cup water2/3 cup buttermilk1/2 cup egg substitute1/2 cup lemon juice2 teaspoons grated lemon zest2-1/2 cups reduced-fat whipped topping
Preparation
In a small bowl, combine the cracker crumbs, butter and 1 tablespoon sugar. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 350° for 8-10 minutes or until golden brown. Cool on a wire rack.
In a heavy saucepan, combine the cornstarch, salt and remaining sugar. Gradually stir in water and buttermilk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg substitute. Return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in lemon juice and zest. Pour into crust.
Cover and refrigerate for at least 4 hours. Just before serving, spread whipped topping over filling.
