Lemon Cream Cheese Pie
This cool and creamy Lemon Cream Cheese Pie balances rich, velvety cream cheese with a bright citrus kick, all nestled inside a golden, buttery graham cracker crust.
Equipment
- 9-inch pie plate
- Mixing Bowls
- Blender
- Zester
Ingredients
Crust
- 1 1/4 cup graham cracker crumbs
- 3 tbsp sugar
- 1/3 cup butter
Filling
- 2 package Philadelphia Cream Cheese (8 oz each)
- 2/3 cup sugar
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice
- 1 zest of 1 lemon
- 1 tub Cool Whip (4 oz)
Instructions
For the Crust
- Stir the graham cracker crumbs, sugar, and butter together until every crumb looks evenly moistened, then press the mixture firmly into a 9-inch pie plate across the bottom and up the sides. An even, compact layer should hold its shape against the dish with no dry patches or thick mounds at the rim.
- Bake the crust at 350 degrees for 8 minutes, then set it aside until completely cool before adding the filling. The crust should look lightly set and smell buttery, and cooling it fully helps keep the filling from softening on contact.
For the Filling
- Blend the softened cream cheese, sugar, and sour cream until smooth, then mix in the lemon juice and lemon zest, and gently fold in the Cool Whip until fully combined. The filling should look thick and creamy, and a smooth, velvety trail should briefly hold where the blender passes before settling back.
- Spoon the filling into the cooled crust, smooth the top, and chill for 3-4 hours before slicing. When fully set, the pie should feel firm at the center and cut into neat slices instead of slumping.
Notes
Texture tip: Ensure the cream cheese is fully softened to room temperature to prevent lumps in the filling. If you notice lumps early, blend the cream cheese, sugar, and sour cream thoroughly before adding the lemon juice.
Crust tip: Let the baked crust cool completely before adding the filling. Filling a warm crust melts the butter and makes it soggy.
Serving tip: Dip a sharp knife in warm water, wipe it dry, and cut with clean strokes for clean, neat slices.
Ingredient tip: Zest the lemon before juicing it, making sure to avoid the bitter white pith.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.