Description
A refreshing no-bake pie featuring a creamy lemon filling in a graham cracker crust, topped with a sweet raspberry swirl.
Ingredients
Scale
14 ounces sweetened condensed milk
8 ounces cream cheese, at room temperature
zest of 2 medium lemons
juice of 3 medium lemons
1/2 cup heavy whipping cream
1/4 cup raspberry preserves
7 ounces graham cracker crumbs (about 1 & 3/4 cups)
5 tablespoons unsalted butter, melted
Instructions
- Step 1: In a bowl, combine the graham cracker crumbs and melted butter until thoroughly mixed.
- Step 2: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan.
- Step 3: Place the pan in the refrigerator to chill while you make the filling.
- Step 4: Using an electric mixer on medium speed, beat the sweetened condensed milk and cream cheese until thoroughly combined and smooth.
- Step 5: Mix in the lemon zest and lemon juice.
- Step 6: In a separate bowl, whip the heavy cream on medium-high speed until slightly stiff peaks form.
- Step 7: Gently fold the whipped cream into the cream cheese mixture.
- Step 8: Spread the filling evenly into the chilled crust.
- Step 9: Dollop the preserves over the top of the filling, then use a thin knife to swirl the preserves into the filling.
- Step 10: Refrigerate the pie for at least 4 hours before serving.
Notes
Using cream cheese at room temperature will help ensure a smooth, lump-free filling.
Chilling the pie for at least 4 hours is crucial for it to set properly before slicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American