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Lemon Cheesecake Pies

I’ve been making these scrumptious pies for at least 50 years. There’s little cleanup, and kids and adults alike love the lemony, fluffy filling.

32 ServingsPrep: 30 min. + chilling

Ingredients

1 can (12 ounces) evaporated milk
2 packages (3 ounces each) lemon gelatin
2 cups boiling water
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 cup sugar
4 graham cracker crusts (9 inches)
TOPPING:
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar

Directions

Pour milk into a large metal bowl; cover and refrigerate for at least
2 hours.
In a large bowl, dissolve gelatin in boiling water. Cool for 10
minutes. Add cream cheese and lemon juice; beat until blended. Set
aside.
Beat chilled milk until soft peaks form. Gradually add sugar. Beat in
gelatin mixture. Pour into crusts.
Combine topping ingredients; sprinkle over pies. Refrigerate for 4
hours or until set. Yield: 4 pies (8 slices each).

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Lemon Cheesecake Pies (continued)

Nutrition Facts: 1 piece equals 214 calories, 10 g fat (4 g saturated fat), 15 mg cholesterol, 190 mg sodium, 29 g carbohydrate, trace fiber, 3 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.