Cream Cheese Pie

This recipe may seem too easy to be good... but don't be fooled. I have yet to meet someone who's tried this pie and not raved about it. I often make a double recipe in a 13 x 9 pan using a single graham cracker crust. My niece, Carrie (Meg's dear sister) is a purest and prefers the more traditional single pie-single crust combination. She also insists that I use only Real Lemon, while I prefer Minute Maid's lemon juice (found in the freezer section). Please keep in mind that using fresh lemon juice can prevent the pie from setting up properly.

Word has it that this dessert originated with Carrie and Meg’s Great Grandmother, who passed it along to their wonderful Grandma Pat. Ask Grandma Pat—who can whip up a serious storm in the kitchen, by the way—about our family and she’ll tell you when she first met one of my sisters. At first meeting, said sister (who shall remain nameless) offered a quick hello to the family and promptly started checking out all of their cupboards.

Graham cracker crust
16 oz. cream cheese, room temperature
2 cans sweetened condensed milk
10 tablespoons Real Lemon or equivalent
2 teaspoons vanilla extract

Using a mixer, beat cream cheese until all lumps have disappeared. Add sweetened condensed milk to cream cheese and blend until completely smooth. Add Real Lemon and vanilla, mixing lightly. Pour into crust. Refrigerate until firm, approximately 3 to 4 hours.

Traditional Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted

Mix ingredients until combined. Press firmly onto the bottom and sides a 9-inch pie pan or the bottom of a 13 x 9 cake pan. Freeze for at least 30 minutes before using.