Lemon Cream Cheese Pie
Yield: 1 pie or 8 servings
Cook Time:
Tips: You can also use a prepared graham cracker crust pie shell found in grocery stores, though homemade is recommended.
Suggestion: Serve with fresh berries and/or whipped cream if desired - though delicious alone!
Ingredients
- Pie crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) melted butter
- Pie Filling
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (14-ounce) can condensed milk
- 1/2 cup fresh lemon juice
- 3 1/2 tablespoons lemon zest, divided
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy cream
- 2 tablespoons confectioners' sugar
Directions
Position rack in center of oven, then preheat oven to 350° F.
Pie crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake until the crust is golden brown and firm (about 15 minutes). Remove the crust from the oven and transfer to a wire rack to cool completely before filling.
Pie Filling
In an electric mixer bowl, add cream cheese, condensed milk, lemon juice, 3 tablespoons of the lemon zest, and vanilla. Mix on medium speed until smooth. Pour into the cooled pie crust. Refrigerate overnight.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake until the crust is golden brown and firm (about 15 minutes). Remove the crust from the oven and transfer to a wire rack to cool completely before filling.
Pie Filling
In an electric mixer bowl, add cream cheese, condensed milk, lemon juice, 3 tablespoons of the lemon zest, and vanilla. Mix on medium speed until smooth. Pour into the cooled pie crust. Refrigerate overnight.