Ingredients
Scale
- 1 1/4 cups (140g) graham cracker crumbs (about 9 full size sheets)
- 1/8 tsp salt
- 2 1/2 Tbsp granulated sugar
- 5 Tbsp (70g) unsalted butter, melted
- 1/2 cup fresh lemon juice, divided
- 1 tsp powdered gelatin
- 1 (8 oz) pkg cream cheese, brought to room temperature
- 1 (14 oz) can sweetened condensed milk
- 1 Tbsp fresh lemon zest
- 1/2 tsp vanilla extract
- Few drops natural yellow food color and a tiny dot of red (optional)
- 1/2 cup heavy whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together graham cracker crumbs, sugar, and salt in a bowl; add melted butter and mix.
- Press the crumb mixture into a 9-inch pie plate.
- Bake the crust for 10 minutes and let it cool.
- Combine 2 tablespoons lemon juice and powdered gelatin; let sit for 5 minutes.
- Beat cream cheese until smooth and fluffy.
- Heat gelatin mixture in the microwave until dissolved.
- Add sweetened condensed milk, remaining lemon juice, lemon zest, and vanilla to cream cheese; blend well.
- Incorporate gelatin mixture into cream cheese filling.
- Pour filling into the cooled crust and refrigerate for at least 4 hours to set.
- Whip heavy cream until soft peaks form, then add powdered sugar and vanilla, whipping to stiff peaks.
- Pipe whipped cream over the chilled pie and decorate as desired.
Notes
Ensure cream cheese is at room temperature for easier mixing.
Chill the pie overnight for the best flavor and set.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 19
- Sodium: 150
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 40