This is cream cheese pie. It is a staple at our house. When my mom asked my brother what he would like for Thanksgiving, he said, "Cream Cheese Pie." When she asked him what he wanted for Christmas, he said, "Cream Cheese Pie." He didn't ask for turkey or ham or dressing or any of the other staples to Southern tables. He just wanted cream cheese pie. Yep, it is that good. It is so super simple, too. SO. SIMPLE.
When I made this pie, I made it incorrectly :). SO, today you will not only learn how to make cream cheese pie, you will also learn what to do when you make a boo-boo.
Step One: Beat cream cheese on medium speed with an electric mixer until fluffy.
Step Two: Add sweetened condensed milk. Continue to beat until smooth.
Step Three: Stir in lemon juice and vanilla.
If you mess up Steps One - Three by mixing the cream cheese, sweetened condensed milk, lemon juice, and vanilla all in the mixer at the same time because you were in a hurry but then had pie filling like cottage cheese *deep breath*, there are two ways to fix it:
Way to fix it #2: In my pre-Kitchenaid mixer days when I got in a hurry and made a cottage cheese looking filling, I discovered that I could puree the filling in the blender until smooth. My blender is pitiful, so I had to puree that filling a little at a time, but it still worked!
Step Four: Pour the filling into a graham cracker crust (or a Nilla Wafer one if you can find it!), and then refrigerate for about 2 hours or until it has set.
...Or...If you are in my family, and patience is in short supply, just skip the refrigeration part. The filling will run out everywhere and it won't be quite as enjoyable, but it will still taste oh. so. good...
I thought I was going to have to beat off a family member to get this picture! I never had a chance to take a picture of a piece of pie!
Enjoy!
Cream Cheese Pie
Click here for printable version
1 - 9 in. graham cracker crust
1 - 8 oz. pack cream cheese
1 - 14 oz. can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla
Beat cream cheese on medium speed with an electric mixer until fluffy. Add sweetened condensed milk. Continue to beat until smooth. Stir in lemon juice and vanilla. Pour the filling into the graham cracker crust. Refrigerate two hours or until set.
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