Easy Lemon Cream Cheese Pie
Ingredients:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ½ cup granulated sugar, divided
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- ½ cup fresh lemon juice
- 1 tsp lemon zest
- Optional: whipped cream for topping
Directions:
1. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of the granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator for at least 15 minutes to set.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
4. Gradually add the remaining ¼ cup sugar, then slowly pour in the sweetened condensed milk, mixing continuously until fully incorporated.
5. Stir in fresh lemon juice and lemon zest until the filling is smooth and well blended.
6. Pour the lemon filling into the chilled crust and smooth the top with a spatula.
7. Refrigerate the pie for at least 4 hours or until firm.
8. Before serving, optionally top with whipped cream for added creaminess and decoration.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 20 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use freshly squeezed lemon juice for the brightest, most natural flavor.
Chill the pie thoroughly to ensure the filling sets properly without baking.