Cream Cheese Pie

This is the pie you make when it’s too hot to turn on the oven or when you need a dessert that practically makes itself.

Cream cheese, sweetened condensed milk, and lemon juice get whipped together into a fluffy, tangy filling that sets up in the fridge without any baking.

Folded-in whipped cream keeps it light while crushed pineapple and pecans add fruity sweetness and crunch.

The recipe makes enough for two graham cracker crusts, so you’ve got one for tonight and one for tomorrow (if it lasts that long).

Kitchen Tips

• Soften the cream cheese before mixing or you’ll be fighting lumps. Let it sit out for 30 minutes, or microwave in short bursts.
• Drain the pineapple thoroughly. Press it in a sieve to get out as much juice as possible. Extra liquid will make the filling runny and it won’t set.
• Chill for at least 2 hours before serving. Overnight is even better for the firmest, cleanest slices.