Categories: Pie- Tarts
Ingredients
- For the crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup Splenda brown sugar blend
- 6 Tbsp. butter, melted
- For the filling:
- 1/2 cup freshly squeezed lemon juice
- 1 envelope unflavored gelatin
- 1 (4 oz.) box sugar-free lemon pudding mix
- 1 (3 oz.) box sugar-free lemon gelatin
- 1/3 cup Splenda sugar substitute
- 2 eggs, beaten
- 2 1/2 cups water
- 2 cup thawed sugar-free Cool Whip
Directions
-
Combine the graham cracker crumbs, Splenda brown sugar blend and melted butter and mix ell. 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 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 refrigerate until completely set.