Wednesday, June 4, 2014

Just Desserts: 3 Layer Lemon Cream Cheese Pie

{3 Layer Lemon Cream Cheese Pie}


1 can sweetened condensed milk
1 12 oz tub whipped cream cheese straight from the fridge (you can use room temp bricks of cream cheese 2 – 8oz bricks)
1/3 C of lemon juice*
(optional yellow food coloring, it is unnecessary but makes a more yellow pie filling)

1 prepared graham cracker crust (1 ½ C graham cracker crumbs, 3 TBS sugar, 6 TBS melted butter – mix together, press in pan, bake at 350 for 10-12 minutes)

Whipped Cream (2 C cold cream, whipped with 4TBS sugar and 1 tsp vanilla until soft peaks form)

*Variations: 1/3 C of key lime juice or any soft cooked fruit or chocolate sauce


Beat together sweetened condensed milk and cream cheese until well combined and smooth

Add in 1/3 juice and beat on medium until well combined. Taste to make sure the flavor is strong enough for your liking.

Pour half of cream cheese lemon mixture into cooled pie shell.

Mix half of the whipped cream with the remaining cream cheese lemon mixture.

Pour whipped cream, cream cheese lemon mixture into pie shell.

Top with remaining whipped cream.

Refrigerate until ready to eat.

{When Life Hands You Lemons, Make Pie!}

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