Pro Tip: For an extra sturdy crust, press the mixture firmly into the pie dish using the back of a spoon or the bottom of a measuring cup. This ensures the crust stays intact when you slice the pie.
2. Chill the Crust:
Place the crust in the refrigerator to chill for at least 15–20 minutes. This helps the butter solidify and ensures that your crust maintains its shape when filled.
3. Make the Cream Cheese Filling:
In a medium mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. This step is crucial as you want the cream cheese to be completely free of lumps. Beat it on medium speed for about 2 minutes.
4. Add the Sweetened Condensed Milk:
Gradually add the sweetened condensed milk to the cream cheese. Continue mixing on medium speed until the mixture is completely smooth and combined, which should take about 2-3 minutes.
5. Incorporate the Lemon Juice and Zest:
Add the fresh lemon juice and zest (if using) into the mixture. Beat for another minute until fully incorporated. The acidity of the lemon juice will balance out the sweetness of the condensed milk and cream cheese, creating the perfect tangy filling.
6. Whip the Heavy Cream:
In a separate bowl, beat the heavy whipping cream using an electric mixer on medium-high speed until soft peaks form. Once soft peaks have formed, add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be cautious not to over-whip, as this can cause the cream to separate.
7. Fold the Whipped Cream into the Filling:
Gently fold the whipped cream into the lemon mixture using a rubber spatula. Be sure to do this slowly to preserve the airiness of the whipped cream. The filling should be light and fluffy.
8. Assemble the Pie:
After the graham cracker crust has chilled, spoon the lemon filling into the crust. Spread it out evenly with a spatula. Smooth the top of the pie to create a neat finish.
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