Yield: 6-8 slices
Graham Cracker Crust
10 whole graham crackers – crushed
1 stick of butter – melted
1 tablespoon cinnamon
2 tablespoons granulated sugar
Note: Time Saver Tip – Use an already prepared graham cracker crust
1 – 8 ounce package of cream cheese, at room temperature
1 – 14 ounce can of sweetened, condensed milk, I prefer Eagle Brand
½ cup freshly squeezed lemon juice
2 tablespoons lemon zest
1 teaspoon pure vanilla extract
2 cups heavy whipping cream
3 tablespoons confectioner’s sugar or to taste
Graham cracker crust – In bowl of food processor, add the graham crackers, granulated sugar and cinnamon. Pulse until the graham crackers are finely chopped. Add the melted butter and pulse again until the butter is incorporated into the graham cracker mixture. Remove from processor and pat into bottom and sides of a 9-inch pie plate. Refrigerate.
Filling: Using an electric mixer, add the cream cheese, lemon juice, lemon zest and vanilla and mix well until smooth. Pour filling into the crust and refrigerate overnight. Before serving, in a large bowl, add whipping cream and begin to beat slowly. Add the confectioner’s sugar and beat on high until the whipping cream begins to form soft peaks. Continue to beat until the whipping cream forms stiff peaks. Do not over beat, as your whipping cream will turn into butter! Serve pie with dollops of whipping cream on top or spread whipping cream over the top of the entire pie and garnish with a lemon slice.