A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around. – Edgar Watson Howe
|Just like I remember. Mmmmmm...|
I doubt there’s many people in North America who didn’t enjoy this recipe in the 1960s or 1970s. It’s still a favourite today, although recipes do have a way of “mutating” over time. My mother still makes it occasionally from memory. It’s a bit of a search to come by the actual original recipe.
I would imagine that, from time to time, you crave it. I did the other night and went to the grocery to see if they had something even close. They sort of did, but I wasn’t willing to pay for it. First it was a cheesecake (baked), second it was only about 7 inches wide, third it was frozen, and fourth, they wanted over $8.
No way. I’ll make my own, better pie. Thank you very much.
|The author of the recipe. Photo: Roadsidepictures, Flickr ccl|
This recipe is direct from the horse’s (or in this case Cow’s) mouth. It is verbatim from a 1960s Borden’s magazine ad. It was printed to promote two of their products, namely cream cheese and sweetened condensed milk.
Part of the reason it became such a favourite is, besides the great taste, is that it’s a “no bake” cheese cake (or pie, in Borden wording). So it’s easier to make. All you need is a mixer, can opener and refrigerator.
Borden’s has been in existence for over 150 years. The company began when Gail Borden invented a “stable” milk product in 1856 to counter a lack of refrigeration. Borden’s is still in existence, selling sweetened condensed milk under the name “Eagle Brand.”
The recipe “makes a 9-inch pie or 7-8 servings.” My mother always makes it in a square pan, so that is what I will do. Old habits are hard to break… or is that bake? No, refrigerate!
1960s Cherry-O Cream Cheese Pie
Makes a 9-inch pie
|This is the filling. It has 1/3 cup of lemon concentrate (not juice)|
which I think is an ingredient that many people "forget" when
they make this recipe from memory.
1 (9-inch) crumb crust (see below) or
1 (9-inch) baked pastry shell
1 (8-oz.) package Borden’s Cream Cheese or Borden’s Neufchatel Cheese
1 1/3 cups (1 can) Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice concentrate
1 teaspoon vanilla extract
1 can prepared cherry pie filling (or Cherry Glaze)
1. Let cheese stand at room temperature until soft; beat until fluffy.
2. Gradually stir in Eagle Brand Sweetened Condensed Milk.
3. Add lemon juice and vanilla extract; stir until blended.
4. Pour into prepared crust. Chill 2 to 3 hours before garnishing top of pie with Cherry Pie Filling or Cherry Glaze.
If you want to get “fancy”– the Cherry Glze:
2 tbsp sugar
1 cup pitted sour cherries
2 tbsp sugar
2 tsp cornstarch
1/2 cup cherry juice
1. Blend sugar and cornstarch.
2. Cook till thickened and clear, stirring constantly.
3. Stir in a few drops of red food colouring if desired. Add cherries.
4. Cool. Garnish top of pie.
|It's easiest to make the crust in a food processor.|
Photo: little blue hen, Flickr ccl
9” Graham Cracker Crust
1 1/2 cups crushed graham cracker crumbs
1/3 cup white sugar
1/2 cup butter, melted
Mix together all the ingredients and press into a 9x9 square pan or 9” pie plate. Refrigerate before filling to allow the crust to “firm up.”
If you like this post retweet it using the link at top right, or share using any of the links below.
Questions? Comments? Derogatory Remarks?