Creamy Lemon Pie

I made this WeightWatchers lemon pie yesterday.  If you know WeightWatchers it's 4 points for 1/10 of the pie.  It's very rich I thought so you don't need a lot.  It was super easy to make and I thought it was good.  Here's the recipe: 

Creamy Lemon Pie

 6 whole reduced-fat cinnamon graham crackers
2 Tbsp butter
11 oz fat-free sweetened condensed milk
2 large egg(s)
1/2 cup(s) fresh lemon juice
1 Tbsp lemon zest

Instructions:

Preheat oven to 350ºF.

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 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.

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.

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

(Picture and recipe from www.weightwatchers.com)