Cream Cheese Pie
2 Cups Graham Cracker Crumbs ( about 14 double crackers)
1/2 cup Butter (melted)
1/2 cup fresh Lemon Juice
1/2 pint Whipping Cream
1 (8 ounce) pk Cream Cheese
1 can Condensed Milk ( Not Evaporated)
1 envelope plain Gelatine
1/2 cup cold Water
1 teaspoon pure Vanilla Extract
1 cup ( 1/2 pint) Sour Cream (optional)
Use 9 inch deep dish pie plate for crust. Combine crumbs and butter until thoroughly mixed. Line pie plate with 3/4 of the crumb mixture. Stir lemon juice into cream and let it stand for 10 minutes. Mash softened cream cheese and beat in condensed milk gradually. Set cheese mixture aside. Add gelatine to water in double boiler and let it stand for five minutes.
Whip lemon cream mixture until it becomes to stiffen. Pour in cream cheese and beat until completly blended. Add dissolved gelatin, stir and add vanilla. Pour into gelatin cracker crumb pie crust and chill until firm. Top with sour cream or fresh fruit, if desired. Sprinkle top with remaining cracker crumbs.
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