You know that saying “Life is too short; Eat dessert first”? That’s my motto and I’m sticking to it. I’m a bit picky when it comes to dessert, it has to be from scratch or camouflaged by some “Real” ingredients like butter in order to past my discerning palate. Some of my favorites include pound cake (any kind) buttermilk pie, chocolate chip cookies and anything lemon.
So I say eat dessert; in moderation of course. Here is a recipe that’s a snap to make. This pie is creamy delicious and could be mistaken for a lighter version cheese cake. Your lips will pucker up in delight at the slightest taste of fresh squeezed lemons. I know your peeps will love this “easy as pie” recipe. What’s your favorite dessert?

Enjoy,
MJ

Filling ingredients

Ingredients:

Pie Crust:
16 graham crackers rolled fine
1/2 cup melted butter
1/2 cup granulated sugar

Filling:
1 8oz package cream cheese softened at room temperature
1/2 cup fresh squeezed lemon juice
1 tbs. Lemon zest
1 (15 oz.) can condensed milk (Eagle Brand)
1 tsp. vanilla extract
Note: follow the directions below. The picture is an example of the filling ingredients.

Directions:
In a medium bowl, combine crackers, butter and sugar. Mix well then transfer to a spring form pan. Pat to form the crust and bake in a 300 degree oven for 10 minutes, then cool. In a medium bowl, beat cream cheese with a hand mixer until fluffy; add the milk and mix well. Add remaining ingredients; beat until well blended. Pour over crust. Add fruit and refrigerate for 2 hours or more. Remove spring form from around the pie. Serve with tea or coffee.