12 graham crackers, finely ground (1 1/2 C)
5 T unsalted butter, melted
1/4 C sugar
1/3 t salt
2-8oz packages of cream cheese
1 packet of non-flavored gelatin
1 C boiling water
1/2 – 3/4 C sugar
1/8 t lemon extract
grated zest of 1 medium lemon
Fresh fruit (sliced kiwi, halved strawberries or whole blueberries)
Preheat oven to 350 deg.
To make crust:
Pulse graham cracker crumbs, melted butter, sugar and salt in a food processor until combined.
Press crumb mixture into the bottom and sides of a 9″ pie dish.
Bake until fragrant and edges are golden, 12-14 mins. Cool completely on rack.
To make filling:
Mix sugar and gelatin in a bowl.
Add boiling water and stir to dissolve.
Pour liquid into the food processor, add cream cheese, extract and zest, and
process till smooth and creamy.
Pour the creamy mixture into the crust.
Cover with plastic wrap, refrigerate at least 2 hours.
Prior to serving, decorate with topping.
1/8 pie has 140 calories.