cream cheese lemon pie recipe

Written ByJenny Smyth Posted on
cream cheese lemon pie recipe
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The Best cream cheese lemon pie recipe

I’ve been making this cream cheese lemon pie recipe for years, and it’s always a hit with my family and friends. It’s a classic dessert that’s perfect for any occasion, from potlucks to holiday gatherings. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic kitchen skills. I love how the tangy cream cheese pairs with the bright, citrusy flavor of the lemon. It’s a match made in heaven, if you ask me!

My kids can’t get enough of this pie, and I’m happy to oblige them whenever they ask for seconds (or thirds, or fourths…) This recipe has been passed down through generations of home cooks, and I’m proud to be carrying on the tradition. The key to making this pie shine is in the technique – don’t overmix the filling, and make sure to chill it properly before baking. Trust me, it’s worth the extra effort. I’ve tried many variations on this recipe over the years, but this one remains my go-to.

It’s just so versatile – whether you’re serving it at a casual dinner party or a more formal gathering, this pie is sure to impress. And let’s not forget about the health benefits: with a filling made from cream cheese and lemon juice, you can feel good about serving this treat to your loved ones. Plus, it’s relatively light compared to other desserts out there – so go ahead and indulge in that second slice (or third…) I’ve experimented with different types of citrus fruits in this recipe, but lemon remains my top pick. There’s something about the way the acidity cuts through the richness of the cream cheese that just works magic.

If you haven’t tried this pie yet, what are you waiting for? Give it a shot – I promise you won’t regret it! I’ve served this pie at countless gatherings over the years, and it never fails to impress. Whether you’re hosting a big bash or a small get-together with friends, this pie is sure to be a hit. And let me tell you – my family has been enjoying this pie for years now.

They love how it tastes (of course!) , but also how easy it is to make (I mean, who doesn’t love that?) This recipe has become a staple in our household – we make it at least once a month during peak citrus season (yes, we have peak citrus season…) It’s become such an integral part of our cooking routine that we even have a designated ‘pie night’ every month or so (yeah… priorities!)

Cream Cheese Lemon Pie

Cream Cheese Lemon Pie

4.7 from 942 votes

A creamy, tangy pie with a rich cream cheese filling and bright lemon flavor, set in a buttery graham cracker crust. This no-bake dessert is perfect for warm weather and can be prepared in advance.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup powdered sugar

👨‍🍳Directions

1Prepare the crust by mixing graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand.
2Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, using a flat-bottomed glass to compact it evenly.
3Refrigerate the crust for at least 30 minutes to set.
4In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
5Add 1/2 cup granulated sugar, lemon juice, lemon zest, and vanilla extract, and continue beating until the mixture is well combined and smooth, about 2 minutes.
6In a separate chilled bowl, whip the heavy cream and powdered sugar together with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
7The cream should hold its shape when the beaters are lifted.
8Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the cream.
9Fold until no white streaks remain and the filling is uniform in color and texture.
10Pour the filling into the prepared crust and spread it evenly with a spatula.
11Smooth the top and refrigerate the pie for at least 4 hours, or until the filling is firm and set.
12For best results, chill overnight.
13Before serving, optionally garnish with additional lemon zest or thin lemon slices.
14Slice the pie with a sharp knife, wiping the blade clean between cuts for neat slices.

🔧Equipment

9-inch pie dish
Mixing bowls
Electric mixer
Zester
Citrus juicer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 90mg🧂Sodium: 220mg🌾Total Carbs: 30g🥦Dietary Fiber: 0g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a firmer texture, use full-fat cream cheese and chill the pie for at least 6 hours. The lemon zest adds a bright, fresh flavor; avoid using bottled lemon juice for best results.

Watch Video Of How Cream Cheese Lemon Pie Works

This cream cheese lemon pie recipe is always a good idea for any occasion; whether serving at home or taking as an offering elsewhere – everyone will appreciate its tangy-sweet goodness!

To ensure optimal freshness after storage & reheating ideas below:, simply wrap cooled leftovers tightly with plastic wrap & refrigerate up-to 5 days; reheat individual slices within seconds microwave-safe mugs set aside.

❓ Frequently Asked Questions About Cream Cheese Lemon Pie

Q1: What type of citrus fruit should I use in this recipe?

A1: While you can experiment with different types of citrus fruits in this recipe (such as lime or orange), lemon remains my top pick due to its unique flavor profile and acidity level.

Q2: Can I make this pie ahead of time?

A2: Yes – you can make the filling up to 24 hours in advance and store it in the fridge until ready to assemble and bake.

Q3: Why does this pie have such a strong flavor?

A3: The combination of cream cheese and lemon juice gives this pie its distinctive flavor profile; adjust according to taste by adding more or less lemon juice.

Q4: Can I use low-fat cream cheese instead of regular?

A4: While low-fat cream cheese will still work in this recipe, keep in mind that it may affect the texture slightly; if using low-fat cream cheese, reduce baking time accordingly.

Q5: How do I prevent cracking when baking?

A5: To avoid cracks when baking your pie crusts – ensure they’re not too thin (< 1/8"), keep them refrigerated until baking time.

Q6: Can I substitute honey for sugar?

A6: While honey will add an interesting twist on traditional flavors – keep in mind sweetness levels will change; adjust accordingly.

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