No Bake Lemon Icebox Pie
1 ½ cups graham cracker crumbs (10 to 12 whole crackers)
1/4 cup packed light or dark brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice
1 tablespoon grated lemon peel
In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 4 hours, but no longer than 8 hours.
Serve with whipped cream, if desired.
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