Blender Lemon Pie in 30 Minutes

Instructions:

1. Combine the graham cracker crumbs and melted butter in a small bowl. Stir until the mixture looks like wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8-10 minutes until toasted. Let cool completely.
3. Place softened cream cheese into a high-speed blender and pulse until smooth.
4. Add sweetened condensed milk and fresh lemon juice. Blend on medium-high for 45-60 seconds until the mixture is glossy, pale yellow, and uniform.
5. Pour the filling into the cooled graham cracker crust and smooth the top with a spatula.
6. Refrigerate for at least 3 hours (or overnight) to allow the filling to set.
7. Whip the chilled heavy cream to stiff peaks and dollop onto each slice before serving.