Equipment Needed
- A large mixing bowl
- Electric hand mixer or a sturdy whisk and strong arm
- Rubber spatula
- Measuring cups and spoons
- Citrus juicer (optional, but helpful)
Step-by-Step Instructions
First, you absolutely must ensure your cream cheese is as soft as a pillow. I leave mine on the counter for a good two hours. If you try to mix it cold, you’ll end up with a lumpy mess no matter how long you beat it—I learned this the hard way! Place that soft cream cheese in your large bowl and use your electric mixer on medium speed to beat it for about one minute. You want it to be completely smooth, with no lumps whatsoever, and almost whipped in texture.
Now, with the mixer on a low-medium speed, slowly pour in the entire can of sweetened condensed milk. I like to drizzle it in a steady stream to help it incorporate evenly. Beat these two together for another two minutes, stopping to scrape down the sides of the bowl with your spatula. You’ll see the mixture become gloriously silky and increase slightly in volume. This is when you can already tell it’s going to be something magical.
Here comes the magic step. With the mixer running on low, add the fresh lemon juice and the vanilla extract. The moment the lemon juice hits the mixture, you’ll see it start to thicken and transform right before your eyes. Mix just until it’s fully combined and beautifully smooth—this should take less than a minute. Overmixing after adding the lemon juice isn’t necessary. The mixture will be pourable but distinctly thicker than it was just seconds before.
Finally, pour your luscious filling into the waiting graham cracker crust. Use your spatula to spread it evenly and swoop the top nicely. This is the moment of truth where you have to practice patience. Carefully transfer the pie to your refrigerator. It needs to chill for at least 4 hours, but I strongly recommend letting it set overnight. The flavor deepens, and the texture becomes absolutely perfect for slicing.(See the next page below to continue…)