If you like the taste of cream cheese, you’ll love this old classic, lemon cream cheese refrigerator pie. Before serving, I plan to place fresh fruit on top of the pieces I’m going to cut: tonight it’s going to be raspberries, and tomorrow, it will be white nectarines!
I baked the store-bought graham cracker crust for about 10 min. at 375 degrees after removing the plastic protector. In the meantime, I let two 8 ounce packages of cream cheese to come to room temp and opened a can of Eagle condensed milk. Also squeezed fresh lemons to yield 1/2 cup of juice.
When I first began beating the filling mixture with a portable mixer, the cream cheese turned into tiny lumps – so I switched over to an immersion blender and with a few swigs of it, the filling became velvety smooth.
When the crust had cooled, I transferred the filling into it and smoothed it out to the edges of the crust. And behold!, I discovered that I could re-use the plastic crust protector into a lid to crimp around the pie and set in the refrigerator to chill for a couple of hours before serving it. Looking forward to having this light, refreshing pie to add fresh fruit to – for a few nights this week!