Ingredients
Crust
1 1 /2 cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling
8 ounces cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel
Instructions
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour. In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set. Serve with whipped cream if desired.
—Provided by Cheryl Beck
No-Bake Lemon Icebox Pie
Click here to download a printable version.
–Provided by Cheryl Beck