No Bake Mini Lemon Cream Cheese Pies and Thanksgiving Recipe Ideas
Servings: 6 mini pies
Ingredients
- 1 package 6 mini Graham Cracker Pie Crusts
- ¼ cup heavy cream
- 4 ounce cream cheese room temperature
- 1 ½ teaspoons lemon juice
- 2 tablespoons sugar
- ¾ cup [lemon curd]
Instructions
- In small mixing bowl, whip heavy cream until it thickens.
- In medium mixing bowl, beat together cream cheese, lemon juice and sugar. Fold the whipped cream into the cream cheese mixture.
- Fill each pie crust ⅔ full with the cream cheese mixture. Top each pie with two tablespoons of lemon curd. Chill in the fridge for at least one hour before serving.
Notes
If you want to use a full size pie 9 inch pre-made graham cracker crust, double the recipe and chill well before serving.