Wednesday, March 14, 2012
Cheese Cream Pie for Pi Day
Pie can be hard or easy (hence that easy as pie phrase), depending on how much effort you want to put into it. This one is classified under super easy. I mean super-dee-duper-easy-peasy! (I think I might be sick from all of the strange cutesy remarks I am throwing into this post). It's a no-bake. It's even in a store bought crust. But this pie is so good that I had to referee fights that broke out over these last two pieces.
Cheese Cream Pie: (adapted from a vintage Eagle Brand Milk booklet from 1968)
1 prepared graham cracker crust
1 8 ounce brick cream cheese, softened to room temperature
1 can sweetened condensed milk
2 Tbsp lemon juice
1 1/2 tsp vanilla extract
Beat the cream cheese and condensed milk until fluffy. Add the lemon juice and vanilla. Continue to beat for 1 more minute. Pour into the pie shell. Refrigerate at least 2 hours before serving. Top with fruit if desired, but really, this pie can stand all by itself.