Description
A delightfully creamy and tangy no-bake pie with a crisp graham cracker crust and a rich lemon mascarpone filling.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (8 oz) container mascarpone cheese, room temperature
- 1 (8 oz) package cream cheese, room temperature
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Make the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator for at least 30 minutes to set.
- Make the filling: In a large bowl, beat the mascarpone and cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the sweetened condensed milk and beat until fully incorporated. Then, mix in the fresh lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed for 2-3 minutes until the mixture is thick and smooth.
- Pour the filling into the chilled crust and spread it evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Before serving, garnish with additional lemon zest or whipped cream if desired. Slice and enjoy chilled.
Notes
You can customize the seasonings to taste.