Lemon Icebox Pie

No Bake Lemon Icebox Pie
 
 Crust
 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

Filling
 8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup freshly squeezed lemon juice
1 tablespoon grated lemon peel

Directions
 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.