This pie is a snap to make. Cream cheese, milk, vanilla and lots of lemon juice are blended until smooth and creamy. Then the mixture is poured into a graham cracker crust and chilled for a few hours. Garnish with mint and lemon slices.
INGREDIENTS (for 8 servings):
- 1 (9 inch) prepared graham cracker crust
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon vanilla extract
- 1/4 cup lemon juice
Blend together cream cheese and milk. Stir in vanilla. Add lemon juice 1 teaspoon at a time, blending well after each addition.
Pour filling into a 9 inch graham cracker crust. Refrigerate for 4 hours, or overnight to set.