Creamy Lemon Pie

Many of you missed last week's weekly recipe so here it is: 4 PointsPlus Per Serving (serves 10) 6 whole reduced fat cinnamon graham crackers, 2 tbsp butter 11 oz fat-free sweetened condensed Milk, 2 large eggs, 1/2 cup fresh lemon juice, 1 tbsp lemon zest. Preheat oven to 350F, Grind graham crackers in a food processor until fine crumbs form. Or place crackers in a resealable plastic bag and crush with a rolling pin. Place crumbs in a small bowl. Melt butter and pour over graham cracker crumbs, mixing with a fork until completely moistened. 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. Yield 1 piece per serving.