To Die For Cheese Pie

Between a new baby (LeeAnn), vacation to the tropics (Nicole), and just plain busy (me) we haven't done a lot of posting. But this post should make up for all of that because it's that good!

I don't think I have ever had a Thanksgiving or Christmas dinner without this pie at the table in my 34 years. I also have no idea where this recipe came from. I think everyone in my family makes this pie. So, maybe our family members that read this blog could shed some light on that! :) It's a made from scratch, no bake pie. Yum!! My husband asks for this on his birthday instead of cake.

This recipe makes 2 pies if you use the Honeymaid crusts. It makes 1 pie if you make your own crust. To make your own crust just crush graham cracker with melted butter and form into a pie dish.

2 Honeymaid graham cracker pie crust shells
1/2 cup lemon juice
1/2 pint of heavy whipping cream
2 8oz blocks of cream cheese
1 can of sweetened condensed milk (not low fat or fat free)
1/2 teaspoon of vanilla
1 pkg of Knox gelatin

Soften cream cheese. Beat cream cheese, whipping cream, sweetened condensed milk, and vanilla until mixed. In a separate bowl mix the lemon juice INTO the gelatin. If you do it the other way around you might get little gelatin lumps in your pie. I've done it, no bueno! Pour your lemon juice/gelatin mixture in with your cream cheese mixture and beat until mixed. Pour half of the mixture into each pie crust (or all in one if you make your own crust). Chill. It's best if you let it chill overnight.

Adrienne