No-Bake Lemon Pie

Ingredients and Weight:

• Graham cracker crumbs: 1 cup (120g)
• Unsalted butter, softened: 1/4 cup (57g)
• Cream cheese, softened: 8oz (227g)
• Sugar: 2/3 cup (133g)
• Sour cream: 1/2 cup (113g)
• Lemon juice: 1/2 cup (120ml)
• Lemon zest: 2 tablespoons
• Heavy cream: 1 cup (240ml)
• Vanilla extract: 1 teaspoon

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Line an 8-inch pie plate with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs and softened butter. Press into the bottom of the pie plate to form the crust. Chill for 30 minutes.
3. In a large bowl, beat together the cream cheese, sugar, and sour cream until smooth. Stir in the lemon juice and lemon zest.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
5. Pour the filling onto the chilled crust. Refrigerate for at least 4 hours or overnight, or until set.

Nutritional Information:

Per serving (1/8 of pie):

• Calories: 420
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 45g
• Protein: 7g

Dish Characteristics:

• Smooth and creamy texture
• Refreshing lemon flavor
• No-bake recipe, making it easy to prepare

User Comments:

• "This pie was absolutely delicious! The lemon flavor was perfect, and the crust was so buttery."
• "I made this for my family, and they loved it. It was a perfect dessert for a warm summer evening."
• "I'm not a fan of lemon desserts, but I found this pie to be very enjoyable. The crust was fantastic."

Special Precautions and Tips:

• For a vegan version, use dairy-free butter, cream cheese, and sour cream.
• If you don't have parchment paper, you can grease the pie plate and flour it before pressing in the crust.
• The pie can be refrigerated for up to 3 days.