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
Ingredients
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Directions
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.
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