Cream Cheese Pie
Cream Cheese Pie
I'm sharing one of my favorite recipes my mom used to make all the time when my sister & I were little girls. Come to find out she had gotten the recipe years ago off of the wrapper on a can. I started making it after I moved into my second apartment. It took me a few try's to get it perfect like my mom's. She says to make a perfect pie stick to the name brand ingredients so I'll place her suggestions in parenthesis (). My little secret I've made for a perfect pie is to mix it in the blender. It comes out 10x faster & creamier which makes it set up great.
Ingredients:
8oz. Cream Cheese (Philadelphia)
14oz. Sweetened Condensed Milk (Eagle Brand's Borden)
1/3c. Lemon Juice, you can use a bottled juice here but fresh is best
1. Graham Cracker Crust, store bought is great but if you'd like to make your own try this one at AllRecipes.com
- Cream cheese at room temperature is a must. If not you'll get lumps. Hence the blender sometimes I get impatient.
- Blend cream cheese & whole can of condensed milk together until smooth. (blender)
- Add lemon juice. Do not go overboard with mixing it. It will cause the mixture to separate. Eww. The lemon juice will add a yummy tartness while partially curdling the cream cheese and condensed milk.
- Pour into graham pie crust shell & let set in the refrigerator for at least 1.5 hours.
- Pour your favorite pie topping on top or just eat plain. (preferably in private with a spoon if you have kids. LOL)
Enjoy!
PS. I have made lighter versions of this with low fat & fat free products, as well as sugar free topping but it's just not the same but to each his own.