Make and share this Almost Sugar-Free/Fat-Free Lemon Ice Box Pie recipe from Food.com.
Provided by Bren in LR
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.
- In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.
- In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water.
- Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.
- Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip.
- Pour into the graham cracker crust and return to refrigerator until completely set.
Nutrition Facts : Calories 278.1, Fat 11.3, SaturatedFat 6.1, Cholesterol 69.4, Sodium 368.2, Carbohydrate 36.4, Fiber 0.4, Sugar 9.2, Protein 9.2
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