Decades ago the owner of a restaurant, in Burbank, California, shared this recipe with my mother-in-law, with the condition that she had to keep it a secret. I have made adjustments to the original recipe, so her promise has been kept. (I had to marry my husband to inherit the recipe!)
Graham Cracker Crust
Ingredients:
1 1/2 cups finely ground graham crackers
1/3 cup sugar
6 Tablespoons butter
Method:
Preheat oven to 375*. Place butter in medium microwave bowl. Microwave, for 25 second intervals, just until the butter is melted. Add graham crackers and sugar and mix until well blended. Press mixture into a 9 inch pie pan. Bake at 375* for 7 minutes. Cool.
Filling
Ingredients:
4 -8 ounces cream cheese, softened
2/3 cup juice from Meyer Lemons
1 can sweetened condensed milk
Whipped cream (optional)
Fresh berries (optional)
Method:
Blend the cream cheese, juice and milk with an electric mixer for 4 or 5 minutes. Pour into completely cooled cracker crust. Refrigerate until set. If desired, top with whipped cream and berries. Serves 6.
Note: Baking the graham cracker crust is not mandatory; Norma didn't bake hers.
Recipe may be doubled to make two pies. If you plan to give this pie as a gift or bring to share, place in the freezer for an hour or two, so that it will travel well.
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