Photo of Creamy Lemon Pie by WW

Creamy Lemon Pie

Points® value
Total Time
30 min
15 min
15 min
Rich and creamy, you'll never guess that this pie is light. Make two — serve one and freeze the other for up to two weeks.


Reduced-fat cinnamon graham crackers

6 whole

Salted butter

2 tbsp(s)

Fat-free sweetened condensed milk

11 oz


2 large

Fresh lemon juice

½ cup(s)

Lemon zest

1 tbsp(s)


  1. Preheat oven to 350ºF.
  2. 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.
  3. Melt butter on stove top or in microwave 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.
  4. 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.
  5. Bake pie for 15 minutes. Cool completely and for best flavour, serve chilled.
  6. Yields 1 piece per serving.


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