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Mini Lemon Cream Pies

Yield: 24 servings
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

Ingredients

  • 1 refrigerated pie dough
  • 2 cups skim milk
  • 1/3 cup granulated Splenda
  • 1/4 cup cornstarch
  • Pinch of salt
  • 1 1/2 teaspoons lemon extract
  • 1 teaspoon lemon zest
  • Fat-free whipped cream
  • Optional: yellow food coloring

Instructions

  • Preheat oven to 350 degrees F. Spray a mini muffin pan with nonstick cooking spray.
  • Unroll the pie crust and use a 2" circle cookie cutter to cut out 24 circles.
  • Press the circles into the Mini muffin pan. Take a fork and lightly poke the bottom of the pies.
  • Bake the pie crusts for 13-15 minutes, or until they're golden.
  • Add the cornstarch, Splenda, and lemon zest to a bowl and whisk together.
  • Pour the ingredients into a small saucepan. Slowly whisk in the milk over medium-high heat.
  • Continue to whisk until the mixture comes to a boil. Reduce the heat and simmer for 2-3 minutes while continuing to whisk.
  • Take the pan off of the heat and whisk in the lemon extract. If you want the pudding to be yellow you can add some yellow food coloring.
  • Let the pudding cool before adding it to the pie crusts. Once the pudding is added top each pie with fat-free whipped cream.