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Lemon Icebox Pie

Ingredients

Serves: Prep:  15min |Cook: 17min |Total: 6hr 47min
              

Directions

1.
Line a sieve with a coffee filter or a white paper towel and place over a deep bowl. Place the plain yogurt in the sieve. Cover with plastic wrap, refrigerate, and allow to drain for 4 hours, or until very thick. Discard the liquid in the bowl.
2.
Preheat the oven to 350°F. Coat a 10" pie plate with cooking spray.
3.
Crumble the graham crackers into a food processor. Pulse to make crumbs. Add the oil and process to combine. Press the crumbs into the bottom and up the sides of the prepared pie plate to make a crust.
4.
In a medium saucepan, whisk together the cornstarch and 1/2 cup of the honey. Whisk in the vanilla yogurt and the drained plain yogurt. Cook over medium heat, stirring constantly, for 5 minutes, or until the mixture comes to a boil and thickens.
5.
Remove from the heat. Very slowly whisk in the egg substitute. Reduce the heat to low. Cook, stirring constantly, for 2 minutes. Remove from the heat and whisk in the lemon juice, lemon extract, and almond extract. Spoon into the prepared crust.
6.
Combine the egg whites and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat until foamy. Add the vanilla and the remaining 1 tablespoon honey. Beat on high speed until stiff, glossy peaks form.
7.
Spread over the pie filling, making sure to leave no gaps where the topping meets the crust.
8.
Bake for 10 minutes, or until golden brown. Cool on a rack for 15 minutes. Refrigerate for at least 2 hours before serving.

Nutritional Facts per serving

CALORIES 219.2 CAL

FAT 3.6 G

SATURATED FAT 0.8 G

CHOLESTEROL 3.8 MG

SODIUM 145.7 MG

CARBOHYDRATES 39.6 G

TOTAL SUGARS 32.5 G

DIETARY FIBER 0.3 G

PROTEIN 8.5 G
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