Step-by-Step Instructions
1. Make the Crust
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Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
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Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
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Chill for at least 30 minutes (or bake at 350°F/175°C for 8 minutes if you prefer a firmer crust).
2. Prepare the Filling
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Gradually add sweetened condensed milk, mixing until well blended.
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Stir in heavy cream, vanilla, and lemon juice, whisking until silky and slightly thickened.
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Pour the filling into the prepared crust and smooth the top with a spatula.
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Chill in the refrigerator for at least 4 hours (overnight is best) to allow it to set.
3. Whip the Topping
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Beat heavy cream, powdered sugar, and vanilla together until soft peaks form.
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Spread over the chilled pie, swirling decoratively.
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For a bakery-style finish, pipe whipped cream rosettes along the edges, as shown in the photo.
4. Serve and Enjoy
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Slice with a sharp knife and serve cold.
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Each bite delivers the perfect contrast of buttery crust, creamy filling, and airy whipped topping.
Tips and Variations
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Chocolate Twist: Add ½ cup melted chocolate to the filling for a chocolate cream pie.
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Fruit Garnish: Top with fresh berries, banana slices, or caramel drizzle.
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Nutty Flavor: Mix crushed pecans or almonds into the crust for extra crunch.
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Lighter Option: Use Greek yogurt in place of some cream cheese for a tangier, lighter filling.
Final Thoughts
This Cream Pie with Graham Cracker Crust is a dessert that feels both nostalgic and modern. Its simplicity is what makes it so special—you don’t need advanced baking skills or hours in the kitchen to create a pie that will have everyone asking for seconds.
With its buttery crust, silky cream filling, and cloud-like topping, this pie is proof that sometimes the simplest recipes are the most extraordinary.
