1 reduced-fat graham cracker pie crust 1 egg white, beaten 1 1/4 C. water 2 T. corn syrup 1 T. vegetable oil spread (7g fat/tablespoon, such as Blue Bonnet) 1/2 C. lemon juice 1/2 C. water 1/3 C. cornstarch 1/2 C. fat-free egg substitute 12 packets artificial sweetener (Nutrasweet) 3/4 C. sugar 1 1/2 C. fat-free whipped topping Lemon zest and/or slices
Preheat oven to 375 degrees F. Brush graham cracker pie crust lightly with beaten egg white. (You won't need all of the egg white.) Bake for 5 minutes. Set aside. In a heavy saucepan, combine 1 1/4 C. water, corn syrup, vegetable oil spread and lemon juice. Bring to a boil. In a medium mixing bowl, combine 1/2 C. cold water, cornstarch and egg substitute. Stir until cornstarch is dissolved. Put a small amount (approximately 1/4 cup) hot mixture into cornstarch mixture, stirring constantly. Return saucepan to medium heat. Using a wire whisk and stirring constantly, gradually add cornstarch mixture to boiling mixture. Cook over medium heat approximately 2-3 minutes, stirring constantly. Remove from heat. Blend in artificial sweetener and sugar. Pour into pie crust. Chill at least 4 hours. Spread whipped topping over pie. Garnish with lemon zest and/or lemon slices.
Variation: may delete artificial sweetener and increase sugar to 1 1/4 C. Nutrition information changes to 297 calories, 62g carbohydrate, 3g protein, 4g fat, 0mg cholesterol per serving.