No Bake Lemon Cheesecake Pie
Loaded with tart lemon flavor, creamy lemon filling and fresh whipped cream topping.
Ing Crust 1 1/2 cups grah/crumbs 1/3 c sugar 6 tbl unsalted butter melted. Filling 8 oz cream cheese 3.5 oz instant lemon pudding mix 1 ½ c whole milk 1 tbl lemon zest. Topping 1 c cold h/cream 2 tbl conf sugar 1 tea vanilla. 1 tbl lemon zest and lemon slices, raspberries and mint to garnish.
Instructions Graham Cracker Crust Lightly spray a 8–9.5" pie pan. Set aside. Mix grah/crumbs, sugar, butter. Press into prepared pie pan. Use measuring cup to press crust down. Chill 30 min. Filling--beat cream cheese smooth. Add pudding mix and beat creamy and well-combined. Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between mixing, do this 2-3 times, to let pudding thicken.) Beat in lemon zest. Pour into prepared pie shell. Chill at least 3 hours to set up firmly. Whipped Cream whip heavy cream to soft peaks. Add sugar and extract and continue whipping to stiff peaks. Spread atop chilled pie. Garnish w/ lemon zest, lemon slices, mint leaves, and raspberries.
Notes--to ensure pudding sets up properly, beat in increments. Add milk all at once, beat it, and let it sit for 1-2 min to thicken then beat it again 2-3 times. This is an optional step, but it helps ensure the pudding sets properly. When beating filling, it is better to over mix it than under mix it so that the pudding dissolves completely. If cream cheese isn’t softened enough, you might end up with a lumpy filling, which still tastes delicious, but doesn’t look good. A store bought graham cracker crust can be used or bake this one at 375 deg 7 min.
