Instructions: Put all through food processor. Pour into unbaked pie shell and bake at 350 degrees 40 minutes. Serve warm with whipped cream.

My Lightened Version:
I replaced the butter with 1Tablespoon Butter Buds (dry) and substituted 1 cup Egg Beaters for the eggs. I find no topping is needed. I usually use a graham cracker crust, but you can use any crust of your choosing.

This version of the filling contains only 0.1 grams fat.

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