Lemon Cream Pie

Ingredients

• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/2 cup sugar
• 1 tablespoon grated lemon rind, divided
• 1/4 cup fresh lemon juice
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups fat-free milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons butter, softened
• 1 1/2 cups frozen fat-free whipped topping, thawed

Preparation

1. 1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.
2. 2. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.
3. 3. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.