Hey, y’all! I hope you’ve had a good week so far and a great start to June! I apologize for not posting any recipes (or anything, for that matter!) in soooo long. Time kept slipping away from me and we have just had one very busy, somewhat chaotic, and exciting May! But I plan to be on top of things and on schedule from now on. Hopefully.
This week’s recipe is one of my favorites. My mama makes this one a lot, and whenever cream cheese is involved, you just can’t go wrong! This pie is super easy to make, and it only takes a few minutes to whip up. Plus, there is no baking involved (unless you make your own crust)!
Here’s what you’ll need:
•1 pie crust (If you want to make it, I have a recipe for one with my Apple Pie recipe from a few months ago.)
•1 tub whipped cream (Recipe for this below pie instructions.)
•1 can sweetened condensed milk
•⅓ cup lemon juice
•1 package cream cheese
In a bowl, combine whipped cream, condensed milk, lemon juice, and cream cheese; mix with cake mixer until cream cheese is no longer lumpy. Pour mixture into cooked and cooled pie crust, and place pie in refrigerator to chill. Once firm, it is ready to eat! If you like, you can also add whipped cream on top of your slice to make it even creamier!
If you want to make your own whipped cream without all that hydrogenated oil, here is a simple recipe for some that is much, much better than any name brand store-bought whipped cream:
•1 cup whipping cream
•2 tablespoons granulated sugar
•½ teaspoon vanilla
Mix with cake mixer for about five minutes or until it becomes fluffy and begins to stand in peaks when you lift up the beaters.
“Create in me a clean heart, O God, and renew a steadfast spirit within me.” (Psalm 51:10)