Thursday, September 1, 2011

Super Fast Lemon Cream Cheese Pie

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.

Add milk;

mix until smooth.

Add lemon juice last.

Mix until it thickens.

Pour into crust

Refrigerate until firm.

Serve with homemade whipped cream, if desired.