Directions
- 1Stir the graham cracker crumbs with melted butter and maple syrup until the mixture feels like soft wet sand.
- 2Press it firmly into a 9-inch pie dish, making sure the sides are well coated.
- 3Bake the crust at 350°F for 8 minutes, just until it turns a little deeper golden and smells buttery.
- 4Let it cool completely so it stays crisp under the creamy filling.
- 5Beat the cream cheese until smooth and fluffy, with no lumps left behind.
- 6Add the sweetened condensed milk, lemon juice, lemon zest, honey, and vanilla.
- 7Beat again until the filling turns glossy, thick, and softly airy, with that fresh lemon scent rising right away.
- 8Pour the filling into the cooled crust and smooth the top gently.
- 9Refrigerate for at least 4 hours, or until the pie is firm enough to slice cleanly.
- 10Pipe or spoon whipped cream over each slice just before serving.
- 11A little lemon zest on top gives it that fresh, bright finish.
- 12Slice and serve straight from the fridge for the cleanest cut and the dreamiest texture.
Ingredients
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1 tbsp maple syrup
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 0.5 cup fresh lemon juice
- 1 tbsp lemon zest
- 0.25 cup honey
- 1 tsp vanilla extract
- 1 cup whipped cream
- a little lemon zest, for finishing
Equipment
9-inch pie dish
Tips
- Let the crust cool completely so it stays crisp under the creamy filling.
- Refrigerate for at least 4 hours, or until the pie is firm enough to slice cleanly.
- Pipe or spoon whipped cream over each slice just before serving.
- Serve straight from the fridge for the cleanest cut and dreamiest texture.
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