Easy Lemon Cream Cheese Pie
Ingredients:
- 1 9-inch graham cracker crust
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Directions:
1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Gradually add the powdered sugar, mixing well to incorporate.
3. Add the lemon juice, lemon zest, and vanilla extract, and beat until fully combined.
4. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
6. Pour the mixture into the graham cracker crust and spread evenly.
7. Refrigerate the pie for at least 4 hours or until set.
8. Before serving, garnish with additional lemon zest or thin lemon slices if desired.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use room temperature cream cheese to avoid lumps and achieve a smooth filling.
Chill the mixing bowl and beaters before whipping the cream for better volume.