Pie Oh My!

Lordy, lordy I'm behind on my posting yet again! I've had a busy few weeks in the catering kitchen but I have to blame this lapse on pure old age because it was my birthday last week, you know. My parents came for a visit and we spent most of the time tooling around in the big city, eating and shopping for birthday girl gifts, of course. I don't care how old I get or how unavailable my mother may be, it is MANDATORY that she visits on my birthday. Why? Because she has to make my birthday pie, that's why! And not just any old pie - it has to be my beloved Cherry O' Cream Cheese Pie.

Oh sure...I can make the pie for myself, and I can make it any time of the year that I darn well please but I have to have it for my birthday and it always tastes better when Mom makes it. To be honest, I never, ever make the pie for myself any other time of the year because I look so forward to my birthday pie and nothing makes me savor each and every bite like knowing it will be a whole year before I get it again. You have to be pretty darn special to be rewarded with a sliver of my birthday pie - and I do mean "sliver" in the truest sense of the word. I'm in charge of cuttin' the pie, and I do ration it out! Captain Sturm nearly met his fate this year when he sneaked and cut his own piece before I came into the kitchen.

This recipe was one of those on-the-back-of-the-label recipes from a can of Eagle Brand Sweetened Condensed Milk and who knows when it was originally published but when my Granny passed away some years ago and I came into possession of her cookbooks and recipe clippings, I found the recipe published in a circa 1965 pamphlet from Eagle Brand. It has simple ingredients and it quick to put together but I double dog dare ya not to spend all day thinking about eating that pie while it's chilling in the fridge!

* Exported from MasterCook *

Cherry O Cream Cheese Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each 9 inch graham cracker pie crust
8 ounces cream cheese
15 ounces Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 can cherry pie filling

Let cream cheese soften to room temp; beat until fluffy. Gradually add condensed milk while mixing, stir until blended. Add lemon juice & vanilla extract; blend well. Pour into prepared crust. Chill 2-3 hours before garnishing top of pie with cherry pie filling. Hint: chill can of pie in the fridge too.

Source:
"circa 1965 recipe booklet for Eagle Brand Milk found in Granny Dover's stuff"
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