No-Bake Lemon Pie
Directions
- 1Whip the cold heavy cream until thick.
- 2Whip the cold heavy cream until thick.
- 3Whip the cold heavy cream until thick.
- 4Mix the softened cream cheese with lemon zest.
- 5Mix the softened cream cheese with lemon zest.
- 6Mix the softened cream cheese with lemon zest.
- 7Add a can of sweetened condensed milk and lemon juice to the cream cheese mixture.
- 8Add a can of sweetened condensed milk and lemon juice to the cream cheese mixture.
- 9Add a can of sweetened condensed milk and lemon juice to the cream cheese mixture.
- 10Mix until the mixture is thick.
- 11Mix until the mixture is thick.
- 12Mix until the mixture is thick.
- 13Add the whipped cream to the mixture and blend until combined.
- 14Add the whipped cream to the mixture and blend until combined.
- 15Add the whipped cream to the mixture and blend until combined.
- 16Spread the filling into a 9-inch graham cracker crust (homemade or store-bought).
- 17Spread the filling into a 9-inch graham cracker crust (homemade or store-bought).
- 18Spread the filling into a 9-inch graham cracker crust (homemade or store-bought).
- 19Chill the pie for at least four hours or overnight until set.
- 20Chill the pie for at least four hours or overnight until set.
- 21Chill the pie for at least four hours or overnight until set.
Ingredients
- 1 cup cold heavy cream
- 1 cup cold heavy cream
- 1 cup cold heavy cream
- 8 ounces cream cheese, softened
- 8 ounces cream cheese, softened
- 8 ounces cream cheese, softened
- 2 teaspoons lemon zest
- 2 teaspoons lemon zest
- 2 teaspoons lemon zest
- 1 can (14-ounce) sweetened condensed milk
- 1 can (14-ounce) sweetened condensed milk
- 1 can (14-ounce) sweetened condensed milk
- 0.5 cup lemon juice
- 0.5 cup lemon juice
- 0.5 cup lemon juice
- 1 (9-inch) graham cracker crust
- 1 (9-inch) graham cracker crust
- 1 (9-inch) graham cracker crust
Equipment
bowlmixergraterspatula