Ingredients
8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup sour cream
1/2 cup lemon juice
1 cup whipped topping
1 pre-made graham cracker crust
1/4 cup shredded coconut (optional)
1/4 cup chopped pecans (optional)
Instructions
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In a mixing bowl, beat the softened cream cheese and powdered sugar until light and fluffy.
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Add sour cream and lemon juice, mixing until well combined.
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Fold in the whipped topping gently until the mixture is smooth and creamy.
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Pour the filling into the graham cracker crust and smooth the top with a spatula.
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Sprinkle shredded coconut and chopped pecans on top if using.
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Refrigerate for at least 4 hours, or overnight for best results.
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Slice and serve chilled.
Notes
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Use fresh lemon juice for brighter flavor.
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Garnish with fresh fruit or whipped cream for an extra special presentation.
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This pie can be made 1–2 days ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
