Ingredients
1 1/2
cups graham cracker crumbs (10 to 12 whole crackers)
1/4
cup packed light or dark brown sugar
Pinch of salt
6
tablespoons unsalted butter, melted
8
oz cream cheese, softened
1
can (14 oz) sweetened condensed milk
1/2
cup freshly squeezed lemon juice
1
tablespoon grated lemon peel
Preparation
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
Serve with whipped cream if desired.
