David was asking me about this traditional Southern pie so we had to give it a go. It was cool, creamy and refreshing. Garnish with a slice of lemon before serving if you want to be fancy or just enjoy it straight out of the fridge topped with whipped cream and with a tall glass of ice cold milk. It is essential that you pronounce the “pie” more like “paah” for an authentic Southern dining experience. (This particular version comes from Emeril Lagasse).1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
1 tablespoons lemon zest
1 teaspoon vanilla extract
1 prepared graham cracker crust
Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight before enjoying.
Graham Cracker Crust1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/3 cup melted butter
Mix all together and press firmly into a 9 inch pie plate. No need to bake.