Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    pie crust -- (9 inch), deep-dish
     2/3  cup           sugar
   3      tablespoons   cornstarch
   1      tablespoon    butter-flavored crystals
   1      cup           nonfat egg substitute
   2      teaspoons     grated lemon rind -- (1 t lemon extract)
     1/4  cup           fresh lemon juice
   1      cup           skim milk
  16      tablespoons   reddi-whip fat free whipped topping

Preparation:

Preheat oven to 450 oF. Carefully remove the thawed pie crust and place in a 10" pie plate. Spread the crust up the sides of the pan and bake in a preheated oven for six to eight minutes, or until golden brown. Cool on a rack. In a large saucepan, combine all remaining ingredients, except the milk and mix well. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until bubbly. Continue cooking until thick. Remove from heat and allow to cool for 20 minutes, stirring occasionally. Spoon the lemon filling into the cooled pie crust and refrigerate until chilled. Top each serving with two tablespoons Reddi-whip Fat Free whipped topping just before serving. Each serving is approximately: 177 cal, 5.3 g fat, 1 mg cholesterol, 150 mg sodium.