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Lemon lovers and lazy bakers alike will adore this easy, no-bake pie!
by Annalise Sandberg
- Prep 60 Min
- Total 8 Hr 0 Min
- Servings 8
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs (10 to 12 whole crackers)
- 1/4 cup packed light or dark brown sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon grated lemon peel
Steps
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1In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
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2In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
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3Serve with whipped cream if desired.
Tips from the Betty Crocker Kitchens
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tip 1Crush graham crackers in food processor or in sealed food-storage plastic bag with rolling pin.
Nutrition
440 Calories, 24g Total Fat, 7g Protein, 48g Total Carbohydrate, 40g Sugars
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