Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 8 oz cream cheese, softened
  • 14 oz sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp lemon extract

Instructions:

  1. Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Place the crust in the freezer for 10 minutes to firm up.
  2. Using an electric mixer, beat the softened cream cheese on medium-high speed until completely smooth and aerated.
  3. Slowly beat in the sweetened condensed milk. Stir in the lemon zest and vanilla extract.
  4. Gradually pour in the fresh lemon juice while continuing to mix until the filling thickens.
  5. Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  6. Whip the heavy cream, powdered sugar, and lemon extract until stiff peaks form. Dollop the cream onto the chilled pie before serving.