Healthy Twist to Buttermilk Pie

On Sunday in the Detroit Free Press in the Health and Food section I spied "A Healthy Twist On Southern Buttermilk Pie". Why? I am from the south and I had never heard of Buttermilk Pie.

Upon review the recipe sounded what I call "Chess Pie". Monday was the grocery day in our house so I decided to try it out. Let me just say it was easy to make and very tasty.

Crust
Vegetable oil cooking spray
2/3 cup low-fat graham cracker crumbs (about 8 squares)
1 tablespoon sugar
2 tablespoons trans fat-free margarine

Filling
1 egg
2 egg whites
1 cup sugar
2 tablespoons margarine, melted
1 cup low-fat buttermilk
6 tablespoons flour
1 tablespoon vanilla extract
2 teaspoon lemon zest

Preheat the oven to 350 degrees. Spray an 8 by 8 inch baking dish with cooking spray.

In a large bowl, combine graham cracker crumbs, sugar, and margarine. Using fork, blend mixture until crumbly. Firmly press crumbs onto the bottom of the baking dish and bake until golden brown, about 10 to 15 minutes.

To prepare the filling, beat egg, egg whites and sugar. Add the margarine, buttermilk,flour, vanilla extract and lemon zest, and vanilla extract and lemon zest, beat on medium speed until mixture is smooth. Poor mixture over the cooked crust that has been cooled for about 15 minutes. Bake 20 to 25 minutes. or until edges are golden brown and the filling is set. Cook completely.

They recommend serving with blackberries and a drizzle of honey. We just munched on them alone.