👩🍳 Instructions:
1. Prepare the Filling:
- In a bowl, beat cream cheese until smooth.
- Add sweetened condensed milk and continue beating until creamy.
- Mix in lemon juice and lemon zest, blending until smooth.
2. Assemble the Pie:
- Pour the creamy lemon mixture into the graham cracker crust.
- Smooth the top with a spatula.
3. Chill:
- Refrigerate for at least 2–3 hours, or until set.
4. Serve:
- Top with whipped cream and garnish with lemon slices or extra zest.
- Slice and enjoy chilled!
💛 Ashley’s Tips:
- Use fresh lemon juice for the brightest, tangiest flavor.
- For extra sweetness, drizzle a little honey or sweetened condensed milk over the whipped cream.
- This pie is no-bake and super easy, perfect for last-minute desserts.
If you want, I can also give you a mini mason jar version — individual Cream Cheese Lemonade pies ready in 10 minutes, perfect for parties or gifts!