|Creamy Lemon Pie|
Summer is coming to an end so our kitchen is bustling with activity as my daughter tries making new things before she is swamped with homework! She’s a pie lover and was craving something sweet. We searched recipes and decided that a pie with a graham cracker crust would be something she could whip up in no time! She, like myself, is a picky cook and wants things just a certain way. Most of the time we don’t find a recipe that has everything we are looking for so we just look at them for ideas and start creating our own. So starting with this simple crust we filled it with something light and creamy with just a little bit of zest. Here it is ~Creamy Lemon Pie!
Graham Cracker Crust
1 1/2 Cups of crushed graham crackers
1/3 Cup of sugar
1/2 teaspoon of cinnamon
2 Tablespoons of melted butter
Mix well, press into pie plate, then bake at 375 degrees for 7 minutes. Cool.
Creamy Lemon Filling
1 -8 ounce pkg. (softened) cream cheese
1 -14 ounce can of sweetened condensed milk
2/3 Cups of lemon juice (fresh)
zest of 1 lemon
Mix ingredients together well. Once your pie crust is cool, pour lemon filling into it. Refrigerate for one hour or more. Cover and keep cold until serving.
As you can tell by only seeing the very last piece in the pan, this pie was a hit at our house! It was cool, light, creamy, tangy, simple and delicious! So tell me, don’t you think she did a great job?