Cream Cheese Lemonade Pie

Name: Cream Cheese Lemonade Pie
Total time: 263 min
Yield: 8 servings
Cuisine: American
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

4h 23m

Serves 8

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Cream Cheese Lemonade Pie

facebook.com

4h 23m

Serves 8

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.

Cream Cheese Lemonade Pie

4h 23m

Serves 8

facebook.com

Cream Cheese Lemonade Pie

facebook.com

4h 23m

Serves 8

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.