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. —Lorraine Foss, Puyallup, Washington
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
Reviews
This tasted good, but how you get 4 nine inch pies out of this I dont know. I bought 2 nine inch graham cracker pie crusts and made half the recipe thinking I would get two pies out of this and I only could fill one. I didnt buy enough jello to make another pie like this, so made a different pie altogether. I was disappointed by that.
I made this with lime gelatin rather than lemon because that's what I already had in my pantry. This is like chiffon. I was hoping for a denser, cheesecake-like dessert. I used homemade graham cracker crumb crusts, and the filling was enough to generously fill two deep dish pie plates. It was okay, but I won't make this again.
We love this recipe. My mother in law used to make a similar dessert in a big sheet cake pan, never got her recipe but this is as close as we found to her dessert!
I loved this but wanted to lower the fat and carbs. I lightened it up by pouring it into dessert dishes instead of pie crusts and then sprinkled the crumb topping over it. It is very much like a mousse.
The texture is nothing like a true cheesecake. It was more like a mousse texture than a cheesecake texture. It is a good spring dessert, just not what I was expecting by the title. Tasted best served with fresh strawberries.
This is the first-ever cheesecake I've made. I love cheesecake, but always thought it was more complicated to make. This was easy and delicious. I used cinnamon grahams on top.
wonderful recipe!