This pie is just not photogenic. I have made it a few times and tried photographing it full, sliced, you name it... So you are just going to have to trust me on this one, because it is soooooooo sinfully good, but soooooooo incredibly easy. This is hands down Mike Sr's favorite dessert. The kids both adore it too. The fresh raspberries just take it over the top, but blueberries, strawberries, lemon glazed or just plain are wonderful too. You don't even need to turn your oven on... what are you waiting for?
Ingredients:
1 graham cracker crust
1 graham cracker crust
1 8oz pkg. cream cheese
1 14 oz can condensed milk
1/3 cup lemon juice
1 teasp. vanilla extract
Raspberries for garnish (optional)
Raspberries for garnish (optional)
Beat cream cheese
until fluffy. Beat in the condensed
milk, stir in lemon juice & vanilla.
Pour into the crust and chill for 3 hours. Tip:
Using reduced fat ingredients in this pie makes it “runny”. So indulge, and use full fat.
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