One of my favorite Summer desserts…making this today and wanted to share with you once again!
As a child, I can remember my mom making this pie for picnics and family gatherings. She didn’t normally add lemon to the cream cheese mixture but would top with canned blueberry or cherry pie topping. The way mom would prepare it is still my favorite way to enjoy this simple dessert, but I thought I would try to lighten it up for fun. And it turned out delicious – everyone at the gathering I made it for was raving about it. So simple and so yummy!
This Lemon Cream Cheese Pie is still one of my all time favorite desserts!
1 1/4 c graham cracker crumbs
3 T sugar
1/3 c butter
2 8oz pkg of Philadelphia Cream Cheese
1 4oz tub of Cool Whip
1 c sour cream
1/2 c freshly squeezed lemon juice
zest of 1 lemon
2/3 c sugar
Mix all ingredients together until blended. Pack firmly into 9-inch pie plate and press up sides and bottom. (can be made into two smaller pies if desired)
Bake at 350 degrees for 8 minutes. Cool before filling.
Mix together softened cream cheese, sugar, and sour cream with blender until smooth. Add lemon juice and lemon zest. Next, fold in cool whip until mixed thoroughly.
Garnish with a dollop of cool whip and a fresh lemon slice just for kicks.
Pour into cooled pie crust and chill for 3-4 hours.