Instructions
GRAHAM CRACKER CRUST
Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
LEMON CHEESECAKE FILLING
In a medium bowl, beat cream cheese until smooth.
Add pudding mix and beat well until creamy and combined.
Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
Beat in lemon zest. Pour mixture into prepared pie shell.
Chill for at least 3 hours. The pie will set up firmly during this time.
WHIPPED CREAM
In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
Spread whipped cream on top of chilled pie.
Top with additional lemon zest.
Garnish with lemons, mint, and raspberries before serving, if desired
Notes
I found that in order to ensure that the pudding set up properly, I beat it increments. I added the milk all at once, beat it, and let it sit for 1-2 minutes to let it thicken up, before I beat it again. I did this 2-3 times. This is an optional step, but it helps ensure the pudding sets properly.
When beating your filling, it is better to over mix it than under mix it so that the pudding dissolves completely.
If your cream cheese isn’t softened enough, you might end up with a lumpy filling, which still tastes delicious, but doesn’t look good.
A store bought graham cracker crust can be used instead (as I did in the video) if you prefer.
The graham cracker crust can be baked if you prefer. Preheat oven to 375F. Bake for 7 minutes.
Instead of using freshly whipped cream, you can also use frozen whipped topping – just thaw first!