 Hey y'all it's Tammy with Collard Valley Cooks. Today we're making a delicious lemon cream pie and we're using cream cheese and sweetened condensed milk. Oh it's gonna be good. Super easy y'all. Here we go. Eight ounces of delicious cream cheese. A can of sweetened condensed milk. This is 14 ounces. Yes this milk does have sugar in it. It's like syrup. So if any of y'all ask that question many of you love sweetened condensed milk and cream cheese together of course. All right the difference in this pie and a lemon ice box pie is that mama used raw eggs, raw egg yellows in her lemon ice box and she did not use cream cheese and so that's the main difference in the pies if you want to know that but with both pies we're going to use the lemon juice and I'm also going to add in couple of teaspoons of lemon jello but we're going to mix this first so it's creamy. I'm going to put in about a half cup of lemon juice and couple of teaspoons of lemon jello. I want to make sure it's good lemon on the top of the pie and I'm going to use half of it inside the pie. Just fluff it up because you definitely don't want to put this that is hot so we're going to put this. I really did get my crust a little bit too and I got a little extra so I'm not putting it all in there because it's pretty full already. Now I'm going to take my cool whip and put it in a bag and just decorate up the top a little bit. I'm going to put a little bit of lemon zest on the top of it when I'm done and we're going to let it set up and cut it in a couple of hours. It'll be tonight's dessert so this is an eight ounce container of cool whip. Oh yeah I meant to tell y'all that this is a homemade vanilla crust. It's a vanilla wafer crust so we'll put the recipe on the end of the description post for it for you. I'm going to take the lemon zest that I zested off the lemon and I'm just going to lightly sprinkle the top of the pie with it. Some of it stuck there. Let me see if I can get it apart. And I couldn't save my lemon because it zested on top because I didn't have extra lemon. In other words I didn't I could zest the lemon on the top of this now because I used all my lemons. So I had to zest them before I made my pie feeling. All right we're going to do a vanilla wafer crust which is one of my favorites. So you're going to need about four cups of vanilla wafers and it's really easy to measure on when you've got a when you got the little mini ones and if you're using the larger ones I don't know what to tell you look googling or look it up but it's equivalent to about four cups of the mini ones. Okay. Lay them out in the bottom of your pie shell and really about need to double them and use that mini if you want to. Mini ones because they're easier to crush up. I buy them a lot in the summer for treats for my puppies believe it or not. And I also have them around for a snack as well. So and they're really good in puddings and pudding cups and stuff like that. Okay so I'm going to take my mallet my meat mallet and the flat side and I'm going to smash these. Now you can use a rolling pin it just takes a little more effort and we're going to put in a quarter cup of sugar. So just smash it mash them smooth them into the butter and then we're going to place them in the pie dish. We're going to bake it at 350 degrees for 10 minutes and you can go 12 minutes if you want to because you are going to want to be able to cut this and it does need to cook a little bit to set up. And this is going to be a thick crust which is the way I like it. So just pour it into your pie plate spread it around. Get it nice and thick on the sides and bottom. That'll be good good. That's pretty thick so I'm going to bake it about 12 to 14 minutes. Get it open for about 14 to 15 minutes. Okay and we're going to squeeze some lemons. This lemon squeezer has a section that you can use it for limes or you can flip that over and use it for lemons. So it's got two different sizes. Which is nice because sometimes you do get fruit that's really big. And we're going to squeeze about at least a half cup of lemon juice. And when you squeeze a lemon and the lemon squeezer the manufacturer recommends that you flip it upside down just like I'm doing. Squeeze it really good. All out of there. So if you've got some lemons in the refrigerator you need to use them. Grab them things get them out and make you a delicious refreshing lemon pie today. Delicious lemon cream yummy. Holy smoke all was is it good. When the crust is amazing just know that it's kind of messy to get it out of pan. But oh my gosh it's delicious. This was good y'all. Thanks for watching Colored Belly Cooks where we cook like mama did. Bye y'all love ya.