No-Bake Tangy Lemon Pie

Ingredients: – 1 1/2 cups graham cracker crumbs – 1/2 cup unsalted butter, melted – 1/4 cup granulated sugar – 1 package (8 ounces) cream cheese, softened – 1 can (14 ounces) sweetened condensed milk

– 1/2 cup fresh lemon juice – Zest of 1 lemon – 1 teaspoon vanilla extract – 1 cup whipped cream (homemade or store-bought)

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

1. Press the crumb mixture into the bottom of a 9-inch pie dish, forming an even crust. Use the back of a spoon to press it down firmly. 2. In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract to the cream cheese. Beat until the mixture is well combined and smooth.

1. Gently fold in the whipped cream until fully incorporated. Be careful not to deflate the whipped cream. 2. Pour the lemon filling over the prepared crust, spreading it evenly.

Refrigerate the pie for at least 4 hours or until set. For best results, let it chill overnight.

1. Optional: Garnish with additional whipped cream and lemon zest before serving. 2. Slice and enjoy your delicious No-Bake Tangy Lemon Pie!

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