Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.33 cup (67g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 1 pinch (1g) Fine sea salt
  • 14 oz (397g) Sweetened condensed milk
  • 8 oz (226g) Full-fat cream cheese, softened
  • 0.5 cup (120ml) Freshly squeezed lemon juice
  • 1 tbsp (6g) Fresh lemon zest, finely grated
  • 1 tsp (5ml) Pure vanilla extract
  • 2 cups (475ml) Whipped topping or heavy cream whipped to stiff peaks

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand.
  2. Pour the mixture into a 9-inch deep-dish pie plate and use the flat bottom of a measuring cup to press the crumbs firmly into the bottom and up the sides.
  3. Place the crust in the freezer for 10 minutes to lock the butter and stabilize the structure.
  4. In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until completely smooth and free of lumps.
  5. Slowly pour in the sweetened condensed milk while continuing to beat on medium speed until fully integrated.
  6. Add the lemon juice, lemon zest, and vanilla extract. Beat until the mixture thickens as the citric acid reacts with the milk proteins.
  7. Gently fold in the whipped topping or whipped heavy cream using a rubber spatula until the mixture is light and uniform.
  8. Pour the filling into the chilled crust, smooth the top, and refrigerate for at least 4 hours to allow the pie to set completely.