Crust Ingredients:
1 cup graham cracker crumbs ¼ cup sugar
6 tablespoons melted butter Filling Ingredients:
8 oz cream cheese, softened
3 large eggs
1 teaspoon vanilla extract
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk Instructions:
1. Preheat your oven to 350°F and lightly grease
a 9-inch pie dish.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of your pie dish. Bake the crust for 8-10 minutes until lightly golden, then set aside to cool slightly.
3. In a blender, combine the softened cream cheese, eggs, vanilla extract, condensed milk, and evaporated milk. Blend on medium speed for 1-2 minutes until completely smooth and well incorporated with no lumps.
4. Pour the filling into the prepared crust. Bake for 50-55 minutes, or until the center is set but still has a slight jiggle when gently shaken. The top should be lightly golden.
5. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving. This allows the filling to fully set and the flavors to develop.
Tips:
1. Make sure the cream cheese is fully softened for the smoothest texture.
2. The pie will continue to firm up as it cools.
3. Serve chilled, optionally topped with whipped cream or fresh fruit.
