NO BAKE LEMON PIE #DESSERT #SNACK
This simple No Bake Lemon Pie is ideal for sweltering summer days! Stacked with tart lemon season, the velvety lemon filling goes flawlessly with the graham wafer outside layer and new whipped cream beating. Scrumptious! Love no heat pastries as much as we do? Attempt these No Bake S'mores Cheesecake Bars and this No Bake Banana Cream Pudding Cheesecake – unbelievably great!
Lemon Pie. Summer is practically around the bend and in the event that you live in California – shock! It's as of now arrived! Ugh! Spring is the briefest of every one of our seasons and it goes back and forth soooo rapidly here. As all of you know, I am a HUGE admirer of everything lemon – particularly lemon treats. I think lemon enhanced pastries are the best approach lasting through the year, yet particularly throughout the spring and summer. It's simply so reviving!
Today I'm sharing a no heat lemon pie that will leave you needing progressively… More pie, that is.
Ingredients :
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter melted
- Lemon Cheesecake Filling
- 8 oz cream cheese softened
- 2 cups whole milk
- 3.5 oz instant lemon pudding mix
- 1 tbsp lemon zest
- Whipped Cream Topping
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- lemon zest and slices, raspberries and mint to garnish pie
Instructions :
- Graham Cracker Crust
- Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
- Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
- Lemon Cheesecake Filling
- In a medium bowl, beat cream cheese until smooth.
- Add pudding mix and beat until creamy and combined.
- Slowly add milk, beating until creamy and smooth.
- Beat in lemon zest.
- Pour mixture into prepared pie shell.
- Chill for at least 3 hours.
- Whipped Cream
- In a large bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
- Spread whipped cream on top of chilled pie.
- Top with additional lemon zest.
- Garnish with lemons, mint, and raspberries before serving, if desired.
Notes :
- A store bought graham cracker crust can be used instead (as I did in the video) if you prefer.
- The graham cracker crust can be baked if you prefer. Preheat oven to 375F. Bake for 7 minutes.
- Instead of using freshly whipped cream, you can also use frozen whipped topping - just thaw first!
For more detail : http://bit.ly/2KoRyrc
