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 (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 Crust
1 1/2 cups graham cracker crumbs1/3 cup granulated sugar
1/3 cup melted butter
Mix all together and press firmly into a 9 inch pie plate. No need to bake.
Yum -- I bet Che would like this -- he loves lemon!
ReplyDelete