LEMON CHEESECAKE PIES

Lemon Cheesecake Pies image

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

Provided by Taste of Home

Time 30m

Yield 4 pies (8 slices each).

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 190mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.