Lemon Cream Pie

1/4 cup melted butter
1 cup crushed graham crackers
1 14 oz can sweetened condensed milk
8 oz mascarpone cheese
3/4 cup heavy whipping cream
1/2 cup freshly squeezed lemon juice

 Combine the butter and crumbs well. Press firmly into pie pan. Refrigerate while making the filling. 

In a KitchenAid mixer, using the paddle attachment and beating on low-medium speed, beat the mascarpone for 1 minute. Slowly add sweetened condensed milk until smooth and completely incorporated, then the cream until fully incorporated, then, slowly, the lemon juice until the mixture starts to thicken and get creamy.  Pour into prepared pie pan and refrigerate for at least 4 hours or overnight (preferred).