Today I was in the mood for a cheesecake-like dessert. But I didn't feel like making one. Instead, I made a super easy pie made with lemon juice, cream cheese, and sweetened condensed milk poured into a baked graham cracker crust. What could be simpler? While not on the scale of the grand cheesecakes my mom used to make, the result of this 3-ingredient pie filling was quite satisfying.
Graham Cracker Pie Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Mix graham cracker crumbs
and sugar together.
Add melted butter or margarine.
until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes.
Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Lemon Cream Cheese Pie
1 pkg. Philadelphia cream cheese
1 can condensed milk
1/3 c. lemon juice (fresh or ReaLemon)
1 graham cracker crust
Beat cream cheese until soft.
mix until smooth.
Add lemon juice last.
Mix until it thickens.
Pour into crust
Refrigerate until firm.
Serve with homemade whipped cream, if desired.