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No-Bake Lemon Pie
2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch sea salt
2 tablespoons lemon paste, optional*
8 ounces cream cheese, room temperature
14-ounce can sweetened condensed milk
zest of 2 large lemons
1/2 cup fresh lemon juice
CocoWhip or Cool Whip for topping
* lemon paste is not essential but does punch up the lemon flavor just a bit
Preheat oven to 350. Place graham cracker crumbs, butter, sugar, and salt in a food processor. Run until the mixture is well-combined. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Set aside to cool.
If using, lightly brush lemon paste over cooled crust.
Beat cream cheese until no lumps remain, occasionally scraping sides and bottom of bowl. Mix in sweetened condensed milk, then lemon zest and juice. Again, scrape bottom and sides of the bowl to incorporate. Mix until thickened and combined.
Pour mixture into the prepared crust and refrigerate. Let set for 3 hours or more before serving. Store in the refrigerator.
